Michelle Alexus from Sarasota, Florida says:
Lots of ingredients, but worth the time, and you can always freeze what is left.

Prep Time: 20 min
Cook Time: 1 hour

Ingredients:

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1 tbsp butter or margarine

• 1 can (14-1/2 oz) chicken broth

• 2 large red potatoes, cubed

• 2 tsp Dijon mustard

• 1 tsp salt

• 1/2 tsp paprika

• 1/4 to 1/2 crushed red pepper flakes

• 3 cups frozen corn

• 3 cups milk, divided

• 1/4 cup all-purpose flour

Directions:

In large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat;cover and simmer for 15 minutes or until potatoes are almost tender. Stir in mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 1/2 cups mild. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
2 cups   -   8 servings