Hearty corn chile potato soup

★★★★★ 2 Reviews
Gaillee avatar
By Gail Herbest
from Bangor, ME

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

serves 8
prep time 15 Min
cook time 25 Min


  •   2 Tbsp
  •   2
    celery ribs,cut into slices
  •   1 medium
    onion, chopped
  •   2 1/2 c
  •   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
  •   1
    bay leaf
  •   1
    12 oz evaporated milk
  •   3 Tbsp
    all purpose flour

How To Make

  • 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,

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