Zippy Corn Chowder

"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!"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
50mins
Ingredients:
15
Yields:
2 quarts
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. This is so good! It is so quick to make and tastes like it simmered all day. I use red or green bell and also add about 5 or more jalapeños. Yummy!
     
    • Review photo by ColoradoCooking
  2. Very tasty! I've made it several times now and sometimes I'll add some cooked chicken.
     
  3. I will totally make this recipe again! I didn't have green onions so I just omitted. I was out of green pepper so I substituted roasted red pepper from the jar. I used all of the jalapeno seeds and next time I will only use half.
     
  4. Made exactly as posted and was enjoyed by all. Don't skip on the Tostitos, they add a lot to the chowder and have some ready on the side-yum!
     
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Tweaks

  1. I made this again and used all jalapeño’s. Really zippy and it hit the spot on a very cold day.
     
    • Review photo by ColoradoCooking

RECIPE SUBMITTED BY

Single mom of a 12 year old boy and a 4 year girl
 
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