hearty corn chile potato soup
(2 ratings)
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
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For hearty corn chile potato soup
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2 Tbspbutter
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2celery ribs,cut into slices
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1 mdonion, chopped
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2 1/2 cwater
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2 cpeeled and diced potatoes
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1 can14.75 oz creamed corn
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1 can11 oz whole kernal corn, undrained
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1 can4 oz diced green chile's
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3chicken bouillon cubes
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1 tsppaprika
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1bay leaf
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112 oz evaporated milk
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3 Tbspall purpose flour
How To Make hearty corn chile potato soup
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1In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
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2In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
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3bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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