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


  • 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 Hearty corn chile potato soup


  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,

Printable Recipe Card

About Hearty corn chile potato soup

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

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