Zippy Corn Chowder

1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp. coconut oil*
14 1/2 oz vegetable broth or bouillon
2 large red potatoes, cubed
1 jalapeno, chopped
2 tsp Dijon mustard
1 tsp salt
1/2 tsp paprika
1/2-1/2 tsp red pepper flakes
3 cups frozen corn
4 green onions, chopped**
3 cups milk of choice***
1/4 cup flour of choice****

1. In a large saucepan, saute onion & green pepper in the coconut oil until tender.
2. Add broth & potatoes. Bring to a boil, reduce heat, cover & simmer about 15 minutes.
3. Remove lid, stir in jalapeno, mustard, salt, paprika & red pepper flakes.
4. Add corn, green onions & 2 1/2 cups of the milk.
5. In a separate bowl or cup, combine flour & remaining milk until smooth. Gradually add this to the soup.
6. Bring to a boil. Cook and stir about 2 minutes or until thick.

Notes:
*I prefer coconut oil for sauteing because it will not oxidize at normal cooking temperatures.
**The green onion are optional
***I prefer unsweetened almond or coconut milk.
****I prefer spelt flour or you could substitute organic corn starch or potato starch for high sensitivities to gluten.

This is a versatile recipe that you can reduce or increase the heat to accommodate your personal taste. As always, with all of my soup recipes, this is great paired with the Fast Cuban Bread.