Zippy Corn Chowder

I've been working out a new menu plan for this coming and have decided to make a 'soup day' once per week. This is the newest soup recipe that has been appreciated by my clan. I hope you enjoy it! Don't worry...it's not that spicy with the cream base.

ZIPPY CORN CHOWDER
1 medium onion, chopped
1 medium green pepper, chopped
2 tbsp. margarine
1 can chicken broth
2 large potatoes, cubed
1 jalapeno pepper, chopped
2 tsp. dijon mustard
1 tsp. salt
1/2 tsp. paprika
1/4 - 1/2 tsp. crushed red pepper flakes
3 cups corn
4 green onions, chopped
3 cups milk, divided
1/4 cup flour
- saute onion and green pepper in margarine until tender
- add broth and potatoes; bring to boil and then simmer until potatoes tender
- add jalapeno, mustard, salt, paprika and pepper flakes; blend well
- add corn, green onions, and 2 1/2 cups milk
- make a roux with remaining milk and flour and add to soup; bring to boil and stir while cooking until thickened and bubbly