Cheddar Corn Chowder

Ingredients

• 1 medium onion, chopped
• 1 cup diced sweet red pepper, divided
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 large potatoes, diced
• 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 2 cups milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 4 green onions, thinly sliced

Instructions

1. In a large saucepan, saute onion and 1/2 cup 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 the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Add milk and remaining red pepper; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.