Hearty corn chile potato soup

Gail Herbest


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


★★★★★ 2 votes

15 Min
25 Min


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2 Tbsp
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
chicken bouillon cubes
1 tsp
bay leaf
12 oz evaporated milk
3 Tbsp
all purpose flour

How to Make Hearty corn chile potato soup


  • 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,

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About Hearty corn chile potato soup

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

Show 6 Comments & Reviews

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