Ingredients
1 medium onion, chopped1 medium green pepper, chopped2 tablespoons butter1 can (14-1/2 ounces) chicken or vegetable broth2 large red potatoes, cubed1 jalapeno pepper, chopped2 teaspoons Dijon mustard1 teaspoon salt1/2 teaspoon paprika1/4 to 1/2 teaspoon crushed red pepper flakes3 cups frozen corn4 green onions, chopped3 cups milk, divided1/4 cup 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 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.
