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
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Zippy Corn Chowder
