Cheddar Corn Chowder

Taste of Home

1 medium onion, chopped

1 c. diced sweet red pepper

2 T. butter ¼ c. flour

2 c. chicken or vegetable broth

2 large potatoes, diced

1 can (11 oz) whole kernel corn, drained

or 1 ½ c. frozen corn

½ t. ground mustard ½ t. paprika

¼ t. crushed red pepper flakes ¼ t. salt

2 c. milk

1 ½ c. (6 oz) shredded cheddar cheese

4 green onions, thinly sliced

1) 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.

2) Add potatoes, corn and seasonings and return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

3) Add milk; cook until soup comes to a boil. Remove from heat; stir in cheese until melted. Sprinkle with green onions.

Yield: 8 Servings (2 quarts)