Zippy Corn Chowder - cooking recipe

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

Preparation

In 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 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.