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  • 8servings
  • 50minutes
  • 361calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, C, D, E, P
MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 1 medium green pepper , chopped

  3. 2 tablespoons butter (or margarine)

  4. 1 (14 1/2 ounce) can chicken broth

  5. 3 large red potatoes, cubed

  6. 1 jalapeno pepper, chopped (leave seeds in for spicier flavor)

  7. 2 teaspoons Dijon mustard

  8. 1 teaspoon salt

  9. 1/2 teaspoon paprika

  10. 1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)

  11. 4 cups frozen corn

  12. 4 green onions , chopped

  13. 3 cups milk , divided

  14. 1/4 cup all-purpose flour

  15. 1 cup shredded taco chips

Instructions Jump to Ingredients ↑

  1. In large saucepan, sauté onion and green pepper in butter until tender.

  2. Add broth and potatoes, bring to a boil.

  3. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.

  4. Stir in jalapeño, mustard, salt, paprika and red pepper flakes.

  5. Add corn, green onions and 2 1/2 cups of milk, bring to a boil.

  6. Combine flour with remaining milk until smooth; gradually add to soup.

  7. Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.

  8. Top with a pinch of taco chips and serve.

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