1/1 Photo of 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!
My Private Note
Units: US | Metric
- 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
- 1In large saucepan, sauté onion and green pepper in butter until tender.
- 2Add broth and potatoes, bring to a boil.
- 3Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
- 4Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
- 5Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
- 6Combine flour with remaining milk until smooth; gradually add to soup.
- 7Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
- 8Top with a pinch of taco chips and serve.
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Nutritional Facts for Zippy Corn Chowder
Serving Size: 1 (415 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 361.8
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 4.2 g
- Cholesterol 20.4 mg
- Sodium 576.5 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 7.2 g
- Sugars 3.1 g
- Protein 12.6 g
The following items or measurements are not included: