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
prep time15 Min
cook time25 Min
celery ribs,cut into slices
2 1/2 c
peeled and diced potatoes
14.75 oz creamed corn
11 oz whole kernal corn, undrained
4 oz diced green chile's
chicken bouillon cubes
12 oz evaporated milk
all purpose flour
How To Make
In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
In large soup pot, add celery and onion,
add the rest of the ingredients EXCEPT the evaporated milk and flour.
bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
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
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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