Lunch: Cheddar Corn Chowder Recipe

Ingredients

1 medium onion, chopped
1 cup diced sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 large potatoes, diced
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
4 green onions, thinly sliced

Instructions

In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

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