Zippy Corn Chowder

Chef Amy Gnaster's Note:

I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!

• Total Time: 50 mins
• Prep Time: 45 mins
• Cook Time: 5 mins

Ingredients:

Serves: 8

Yield: 2.0 quarts

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons butter (or margarine)
• 1 (14 1/2 ounce) can chicken broth
• 3 large red potatoes, cubed
• 1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
• 4 cups frozen corn
• 4 green onions, chopped
• 3 cups milk, divided
• 1/4 cup all-purpose flour
• 1 cup shredded taco chips

Directions:

1. In large saucepan, sauté onion and green pepper in butter until tender.
2. Add broth and potatoes, bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
4. Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
5. Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
6. Combine flour with remaining milk until smooth; gradually add to soup.
7. Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
8. Top with a pinch of taco chips and serve.

Reviews

[hotdishmama]

Very tasty! I've made it several times now and sometimes I'll add some cooked chicken.

[Chef #1317239]

I will totally make this recipe again! I didn't have green onions so I just omitted. I was out of green pepper so I substituted roasted red pepper from the jar. I used all of the jalapeno seeds and next time I will only use half.

[Julie B's Hive]

Made exactly as posted and was enjoyed by all. Don't skip on the Tostitos, they add a lot to the chowder and have some ready on the side-yum!