Step 1

In a medium-sized stockpot over medium-high heat, melt the butter and then saute the onion and bell pepper until tender. Then add the broth and cubed potatoes.

Step 2

Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Step 3

Stir in the jalapeno, salt, paprika, and crushed red pepper flakes. Add the corn and 1.5 cups of milk. Bring just to a boil and then simmer for 15 minutes, stirring from time to time. Add the green onion.

Step 4

Combine the flour and remaining milk and mix well. Gradually add this to the chowder. Boil while stirring constantly, for two minutes or until thick and bubbly. Serve hot. Top with bacon and cheese, if desired.