2large red potatoescubed (I had smaller ones so I used four)
1jalapeno pepperseeded and chopped
1/4-1/2teaspooncrushed red pepper flakes
1/2cupall purpose flour
In medium sized stock pot over medium high heat, melt butter and then saute' onion and bell pepper until tender. Add broth and cubed potatoes.
Bring to a boil, reduce heat, cover and simmer for fifteen minutes.
Stir in jalapeno, salt, paprika, and red pepper flakes. Add corn 1.5 cups milk. Bring just to a boil, stirring from time to time. Add green onions.
Combine flour and remaining milk and mix well. Gradually add this to the chowder. Boil while stirring constantly, for two minutes or until thick and bubbly. Serve hot. Top with bacon and cheese, if desired.
I originally published this recipe in 2008 and have recently updated it with new photos and better written instructions. I hope you enjoy this long time family favorite!