Confetti corn chowder

Ingredients

2 tbsp ( 30 mL) butter
1 onion, chopped
1 green pepper, seeded and chopped
2 to 3 large potatoes
1/3 cup ( 75 mL) all-purpose flour
2 cups ( 500 mL) chicken broth or bouillon
2 tsp ( 10 mL) Dijon mustard
1/2 tsp ( 2 mL) paprika
1/2 tsp ( 2 mL) salt
1/2 tsp ( 2 mL) hot red chili flakes or 1/4 tsp (1 mL) cayenne pepper (optional
12 oz ( 341 mL) can whole kernel corn, drained, or 2 cups (500 mL) frozen corn
3 cups ( 750 mL) milk
1/4 cup ( 50 mL) well-drained hot pickled peppers, chopped (optional)
4 green onions, thinly sliced

Directions

1. Melt butter in a large saucepan set over medium heat. When bubbling, add onion. Add green pepper or, if you like a bit of crunch, add half now and half at the end of cooking. Cook, stirring occasionally, until onion has softened, from 4 to 5 minutes. Meanwhile, peel potatoes and dice into cubes about the size of blueberries.

2. Stirring constantly, slowly sprinkle onion mixture with flour. Continuing to stir, gradually pour in broth. Then stir in Dijon, paprika, salt and hot red chili flakes. Cook, stirring frequently, until thickened, from 5 to 8 minutes. Then stir in potatoes and corn. Cook, stirring and scraping pan bottom frequently as potatoes tend to stick, until mixture comes to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

3. Increase heat to medium. Stir in milk, any remaining green pepper and, for extra zing, pickled peppers. When hot, add green onions. Refrigerated, soup will keep well for at least 1 day