ZIPPY CORN CHOWDER

Zippy Corn Chowder image

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!

Provided by Chef Amy Gnaster

Categories Chowders

Time 50m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7

*** Explore more Zippy Corn Chowder Recipes »

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