Zippy Corn Chowder

READY IN: 50mins
SERVES: 8
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan, sauté 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 jalapeño, mustard, salt, paprika and red pepper flakes.
  • Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
  • Combine flour with remaining milk until smooth; gradually add to soup.
  • Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
  • Top with a pinch of taco chips and serve.
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