Zippy Corn Chowder Food

ZIPPY CORN CHOWDER

Zippy Corn Chowder image

I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!

Provided by Chef Amy Gnaster

Categories Chowders

Time 50m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter (or margarine)
1 (14 1/2 ounce) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

Steps:

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.

Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7

ZIPPY CORN CHOWDER

Zippy Corn Chowder image

"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour

Steps:

In a large saucepan, saute 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 jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. , Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 617mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

More about "zippy corn chowder food"

"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British …
From stage.tasteofhome.com

See details

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 ...
From fcs-hes.ca.uky.edu

See details