Zippy Corn Chowder

Ingredients:

1 medium onion, chopped

1 green pepper, chopped

1 tablespoon butter

1 (14.5 ounce) can low-sodium chicken broth

2 large red potatoes, cubed

1 jalapeno pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon basil

½ teaspoon paprika

½ teaspoon crushed red pepper flakes

3 cups fresh or frozen whole kernel corn

4 green onions, chopped

2 cups skim milk, divided

2 tablespoons all-purpose flour

1 teaspoon salt (optional)

Yield:

8, 1 cup servings

Directions:

In a large saucepan, sauté onion and green pepper in butter until tender. Add broth and cubed potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, basil, paprika and red pepper flakes. Add corn, green onions and 1½ cups of milk. Bring to a boil. In a separate bowl, combine all-purpose flour and remaining ½ cup milk, stirring until smooth. Gradually add mixture to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly