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2 tbsp butter
1 onion, chopped
1 green bell pepper, seeded and chopped
2 to 3 large potatoes
1/3 cup all-purpose flour
2 cups chicken broth, or bouillon
2 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/2 tsp hot-red-chili-flakes
341-mL can whole corn kernels, drained, or 2 cups frozen corn
3 cups milk
1/4 cup well-drained pickled hot peppers, chopped (optional)
4 green onions, thinly sliced
Melt butter in a large saucepan set over medium heat. When bubbling, add onion. Add green pepper or, if you like a bit of crunch, add half now and half at the end of cooking. Cook, stirring occasionally, until onion has softened, from 4 to 5 minutes. Meanwhile, peel potatoes and dice into cubes about the size of blueberries.
Stirring constantly, slowly sprinkle onion mixture with flour. Continuing to stir, gradually pour in broth. Then stir in Dijon, paprika, salt and hot red chili flakes. Cook, stirring frequently, until thickened, from 5 to 8 minutes. Then stir in potatoes and corn. Cook, stirring and scraping pan bottom frequently as potatoes tend to stick, until mixture comes to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Increase heat to medium. Stir in milk, any remaining green pepper and, for extra zing, pickled peppers. When hot, add green onions. Refrigerated, soup will keep well for at least 1 day.
Calories 186, Protein 7.2g, Carbohydrates 28.9g, Fat 5.5g, Fibre 2.3g, Sodium 537mg.
Corn chowder is always popular. Here, we've turned up the heat with hot red chili flakes and hot pickled peppers.