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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! Ingredients:
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.
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