| |
| INGREDIENTS |
| 1 |
medium onion, chopped |
| 1 |
medium green pepper, chopped |
| 2 tsp. |
olive oil |
| 1 can |
(14.5 oz.) fat-free chicken broth |
| 2 |
large red potatoes, cubed |
| 1 |
jalapeño pepper, chopped |
| 2 tsp. |
Dijon mustard |
| 1 tsp. |
salt |
| ½ tsp. |
paprika |
| ¼ tsp. |
crushed red pepper flakes |
| 3 cups |
frozen corn |
| 4 |
green onions, chopped |
| 3 cups |
2% milk, divided |
| ¼ cup |
all-purpose flour |
|
|
|
| RECIPE |
- In a large saucepan, melt butter and sauté onion and green pepper until tender.
- Add broth and potatoes, bring to a boil, reduce heat, cover and let simmer for 15 minutes or until potatoes are just tender.
- Add chopped jalapeño, mustard, salt, paprika, red pepper flakes, corn, green onions, and 2½ cups milk.
- Bring to a boil.
- While soup is heating, mix together the remaining ½ cup milk and flour.
- Gradually add to heated soup and continue to cook until hot and bubbly.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
156 |
|
| Total Fat |
4 g |
|
| Sodium |
306 mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
3 g |
|
| Protein |
8 g |
|
|
|
