1 medium onion, chopped
1 medium green pepper, chopped
2 tbsp. butter
1 can (14 1/2 oz) chicken broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. paprika
1/4 to 1/2 tsp red pepper flakes
3 c frozen corn
4 green onions, chopped
3 c milk, divided
1/4 c all purpose flour

In a large saucepan, sauté onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 1/2 c milk. Bring to a boil. Combine flour and remaining milk until smooth, and gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Serves 8.