Zippy Corn Chowder
1 medium onion, chopped 1 medium green pepper, chopped 1 can (14 1/2oz) chicken broth 2 large red potatoes, cubed 1 jalapeno pepper, chopped (use rubber gloves) 2 tsp Dijon mustard 1 tsp salt 1/2 tsp paprika 1/4-1/2 tsp crushed red pepper flakes 3 cups frozen corn 4 green onions, chopped 3 cups soy or rice milk, divided 1/4 cup all-purpose flour
Spray a large saucepan with cooking spray and saute onion and green pepper until tender. Add the broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in the jalapeno, mustard, salt, paprika and red pepper flakes. Add the corn, green onions and 2 1/2 cups soy/rice milk. Bring to a boil. Combine flour and remaining soy/rice milk until smooth; gradually add to the soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
Print
Remind Me
Notify Moderator
|