hearty corn chile potato soup
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 time
15 Min
cook time
25 Min
method
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yield
8 serving(s)
Ingredients
- 2 tablespoons butter
- 2 - celery ribs,cut into slices
- 1 medium onion, chopped
- 2 1/2 cups water
- 2 cups peeled and diced potatoes
- 1 can 14.75 oz creamed corn
- 1 can 11 oz whole kernal corn, undrained
- 1 can 4 oz diced green chile's
- 3 - chicken bouillon cubes
- 1 teaspoon paprika
- 1 - bay leaf
- 1 - 12 oz evaporated milk
- 3 tablespoons all purpose flour
How To Make hearty corn chile potato soup
-
Step 1In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
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Step 2In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
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Step 3bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
-
Step 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
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Step 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,
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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