Corn Chowder

Makes 2 quarts

1 medium onion, chopped
1 medium green pepper, chopped
2 T. butter
2 c. chicken broth
2 large red potatoes, cubed
3 c. milk, divided
2 t. Dijon mustard
1 t. salt
½ t. paprika
3 c. frozen corn
¼ c. chives, chopped
¼ c. flour

In a 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 spices, corn, chives, and 2 ½ cups of milk. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Return to a boil. Cook and stir for two minutes or until thickened and bubbly.