Hearty Corn, Chile and Potato Soup

Hearty Corn, Chile and Potato Soup

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5
15 min.
prep
40 min.
total
8 Servings

Hearty Corn, Chile and Potato Soup is ready in less than 1 hour and is a good choice for fall and winter meals.

Ingredients

  • 2 tablespoons butter
  • 2 stalks celery, sliced
  • 1 medium onion, coarsely chopped
  • 2 1/2 cups water
  • 2 cups diced potatoes
  • 1 can (14 3/4 ounces) cream-style corn
  • 1 can (11 ounces) whole-kernel corn, undrained
  • 1 can (4 ounces) diced green chiles
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons all-purpose flour
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MELT butter in large saucepan over medium-high heat. Add celery and onion; cook, stirring frequently, for 1 to 2 minutes or until onion is tender. Add water, potatoes, corn, chiles, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.



COOK, stirring occasionally, for 15 minutes or until potatoes are tender. Stir a small amount of evaporated milk into flour in small bowl to make a smooth paste; gradually stir in remaining evaporated milk. Stir milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly. Season with salt and ground black pepper.

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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