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)