Creamy Corn Chowder

1 serving Green Onion (fresh-1 stalk)
1 serving 1 Med. Green Bell Pepper
2 tbsp Butter, salted
1.8 cup (8 fl oz) Chicken Broth
1 serving Large Raw Carrot (by ZADSHASKA)
2 tsp Dijon Mustard (Great Value)
2 tsp Salt
.5 tsp Pepper, black
.5 tsp Paprika
3 cup kernels Yellow Sweet Corn, Frozen
4 serving Green Onion (fresh-1 stalk)
3 cup Great Value - Vitamin D Whole Milk
0.25 cup Flour - Gold medal all purpose flour

You can add some Jalapeno peppers or red pepper flakes for a kick

In a 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 jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.

• 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.


Serving Size: Serves 8 1 cup servings or 2 quarts total

Number of Servings: 8

Recipe submitted by SparkPeople user DJSTARRIDER.