Hearty corn chile potato soup

Gail Herbest

By
@Gaillee

A big bowl of this soup with a crusty roll and a beverage is the perfect meal for lunch or supper.
Perfect for a fall or winter day when you need something, quick hearty and DELICIOUS


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
25 Min

Ingredients

2 Tbsp
butter
2
celery ribs,cut into slices
1 medium
onion, chopped
2 1/2 c
water
2 c
peeled and diced potatoes
1 can(s)
14.75 oz creamed corn
1 can(s)
11 oz whole kernal corn, undrained
1 can(s)
4 oz diced green chile's
3
chicken bouillon cubes
1 tsp
paprika
1
bay leaf
1
12 oz evaporated milk
3 Tbsp
all purpose flour

Step-By-Step

1In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent

2In large soup pot, add celery and onion,
add the rest of the ingredients EXCEPT the evaporated milk and flour.

3bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender

4In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain

5when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick.
Remove bay leaf and serve,

About this Recipe

Course/Dish: Chowders, Cream Soups
Other Tag: Quick & Easy