Zippy Corn Chowder - KNEP - Kentucky Nutrition Education Program


Zippy Corn Chowder

Receta en Español
Servings:Makes 8 servingsServing Size:1 cup


  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 tablespoon butter
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 2 large red potatoes, cubed
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups fresh or frozen whole kernel corn
  • 4 green onions, chopped
  • 2 cups skim milk, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt (optional)


  1. In a large saucepan, sauté onion and green pepper in butter until tender.
  2. Add broth and cubed potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
  3. Stir in jalapeno, mustard, basil, paprika and red pepper flakes. Add corn, green onions and 1½ cups of milk. Bring to a boil.
  4. In a separate bowl, combine all-purpose flour and remaining ½ cup milk, stirring until smooth.
  5. Gradually add mixture to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Source: Plate it up! Kentucky Proud Project.
190 calories; 2.5g fat; 1g saturated fat; 5mg cholesterol; 35mg sodium; 34g carbohydrate;  4g fiber; 10g sugar; 7g protein.