Zippy Corn Chowder
"This thick, colorful chowder was so well recieved the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make it often."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
side dish
soup
meatless
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon paprika
- 1/4 cup flour
- 1 medium onion chopped
- 2 teaspoons dijon mustard
- 1 medium green pepper chopped
- 14 1/2 ounces chicken broth
- 1 jalapeno pepper chopped
- 4 green onion chopped
- 2 large red potatoes cubed
- 3 cups frozen corn
- 1/4 teaspoon red pepper flakes chopped
- 3 cups milk divided use
- Carbohydrate 34.6011276802634 g
- Cholesterol 16.6257812608784 mg
- Fat 6.5975109824913 g
- Fiber 4.16219472708596 g
- Protein 7.99259906819958 g
- Saturated Fat 3.67016018210539 g
- Serving Size 1 1 Serving (331g)
- Sodium 646.150910614316 mg
- Sugar 30.4389329531775 g
- Trans Fat 0.638253508490889 g
- Calories 220 calories
1. 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 until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika, adn red pepper flakes. Add corn, green onions and 2? cups milk. Bring to a boil. 2. 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.
