Zippy Corn Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon paprika
- 4 green onions chopped
- 1 medium onion chopped
- 2 teaspoons dijon mustard
- 1 medium green pepper chopped
- 3 cups milk divided
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 large red potatoes cubed
- 1 jalapeno pepper chopped
- 3 cups frozen corn
- Carbohydrate 39.6772489037154 g
- Cholesterol 16.6257812608784 mg
- Fat 6.47888761540227 g
- Fiber 4.52968049176245 g
- Protein 7.54428117780539 g
- Saturated Fat 3.62983533492464 g
- Serving Size 1 1 serving (313g)
- Sodium 129.98825893447 mg
- Sugar 35.1475684119529 g
- Trans Fat 0.635484504746971 g
- Calories 236 calories
Directions In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings (2 quarts). Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Zippy Corn Chowder in Quick Cooking May/June 2000, p21 Nutritional Facts 1 serving (1 cup) equals 190 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 617 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
