Cheddar Corn Chowder

Over Christmas, we were at my parents' house and I was looking through all of her old holiday Taste of Home cookbooks.  I bookmarked a few to try and looked them up online.  (I think all TOH recipes are online now.)  I made this when we got back home and it was a good, simple, quick soup for winter.  I love different variations on Corn Chowder.

Cheddar Corn Chowder
adapted from Taste of Home

1 medium onion, chopped
1 sweet red bell pepper, diced
2 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 large potatoes, diced (unpeeled)
1-1/2 cups frozen corn (can use a can of corn)
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
4 green onions, thinly sliced

1.  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.

2.  Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions. Yield: about 8 servings.

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