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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This thick colorful chowder was so well received 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 this hearty soup often. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
2 tablespoons butter |
1 can (14-1/2 ounces) chicken or vegetable broth |
2 large red potatoes, cubed |
1 jalapeno pepper, chopped |
2 teaspoons dijon mustard |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 to 1/2 teaspoon crushed red pepper flakes |
3 cups frozen corn |
4 green onions, chopped |
3 cups milk, divided |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
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 for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 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. Yield: 8 servings (2 quarts).
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