Zippy Corn Chowder

• 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

1. In large saucepan, saute onion and green pepper in butter until tender.
2. Add broth and potatoes, bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
4. Stir in jalapeno, mustard, salt, paprika and red pepper flakes.
5. Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
6. Combine flour with remaining milk until smooth; gradually add to soup.
7. Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
8. Top with a pinch of taco chips and serve.

onion, green pepper, butter, chicken broth, red potatoes, pepper, mustard, salt, paprika, red pepper, frozen corn, green onions, milk, flour, taco chips

Taken from www.food.com/recipe/zippy-corn-chowder-236407 (may not work)