Ingredients
1 medium onion, chopped1 cup diced sweet red pepper2 tablespoons butter1/4 cup all-purpose flour2 cups chicken or vegetable broth2 large potatoes, diced1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn1/2 teaspoon ground mustard1/2 teaspoon paprika1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1/8 teaspoon pepper2 cups whole milk1-1/2 cups shredded cheddar cheese4 green onions, thinly sliced
Preparation
In a large saucepan, saute onion and 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.
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.
Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
