1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14 1/2 oz) chicken OR veggie broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup flour

in a large saucepan, saute onion anod green pepper in butter until tender. add broth and potatoes. bring to a boil. reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. stir in jalapeno, mustard, salt, paprika and red pepper flakes. add corn, green onions and 2 1/2 cups milk. bring to a boil. combine flour and remaining milk until smooth; gradually add to soup. bring to a boil. cook and stir for 2 minutes or until thickened and bubbly.

8 (1 cup) servings (2 qts)