Zippy Corn Chowder - cooking recipe

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp. butter or margarine
1 can (14 1/2 oz) chicken broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. paprika
1/4 to 1/2 tsp red pepper flakes
3 c frozen corn
4 green onions, chopped
3 c milk, divided
1/4 c all purpose flour

Preparation

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 until potatoes are almost tender.
Stir in jalapeno, mustard, salt, paprika and red pepper flakes.
Add corn, green onions and 2 1/2 c milk.
Bring to a boil.
Combine flour and remaining milk until smooth, and gradually add to soup.
Bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
Serves 8.