Ingredients
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 tablespoons butter (or margarine)
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1 (14 1/2 ounce) can chicken broth
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3 large red potatoes, cubed
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1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
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2 teaspoons Dijon mustard
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1 teaspoon salt
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1/2 teaspoon paprika
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1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
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4 cups frozen corn
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4 green onions, chopped
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3 cups milk, divided
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1/4 cup all-purpose flour
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1 cup shredded taco chips
Instructions
- In large saucepan, sauté onion and green pepper in butter until tender.
- Add broth and potatoes, bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
- Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
- Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
- Combine flour with remaining milk until smooth; gradually add to soup.
- Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
- Top with a pinch of taco chips and serve.