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


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Rating:

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

Directions Step-By-Step

1
In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
2
In large soup pot, add celery and onion,
add the rest of the ingredients EXCEPT the evaporated milk and flour.
3
bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
4
In 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
5
when 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