1/4 teaspoon crushed red pepper flakes (up to 1/2 tsp)
3 cups frozen corn
4 green onions -- chopped
3 cups milk -- divided
1/4 cup all-purpose flour
Ready in 1 hour or less.
In a large saucepan, saute onion and 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
Yield: 8 servings (2 quarts)
Posted By: firstname.lastname@example.org, Via: Rec.Food.Recipes
Post Date:   June 12, 2002