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)

8, 1 cup servings


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

Nutritional Analysis: 
190 calories
2.5 g fat
1 g saturated fat
5 mg cholesterol
350 mg sodium
34 g carbohydrate
4 g fiber
10 g sugar
7 g protein

Zippy Corn Chowder - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2013

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.