Ingredients

1 medium onion
chopped
1 green pepper
chopped
1 tablespoon butter
1 (14.5 ounce) can low-sodium chicken broth
2 large red potatoes
cubed
1 jalapeno pepper
seeded and chopped
2 teaspoons Dijon mustard
1 teaspoon basil
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
3 cups fresh or frozen whole kernel corn
4 green onions
chopped
2 cups skim milk
divided
2 tablespoons all-purpose flour
1 teaspoon salt (optional)

Directions

In a large saucepan, sauté onion and green pepper in butter until tender. Add broth and cubed potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, basil, paprika and red pepper flakes. Add corn, green onions and 1½ cups of milk. Bring to a boil. In a separate bowl, combine all-purpose flour and remaining ½ cup milk, stirring until smooth. Gradually add mixture to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly

Nutrition Facts

190 calories
2.5 g fat
1 g saturated fat
5 mg cholesterol
350 mg sodium
34 g carbohydrate
4 g fiber
10 g sugar
7 g protein