Hearty Corn, Chile and Potato Soup

Hearty Corn, Chile and Potato Soup

In this recipe:

based on 56 reviews
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15 min.
45 min.
8 servings

This unique combination of flavors in this Hearty Corn, Chile and Potato Soup makes for a delicious and nutritious soup. Use as a hearty appetizer or as a main dish.


  • 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 oz.) cream-style corn
  • 1 can (11 oz.) whole kernel corn, undrained
  • 1 can (4 oz.) diced green chiles
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 can (12 fl. oz.) 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 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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hmmm yummy .... its a fantastic food

- Samir sarkar from mumbai


its a delicious food

- arup bhowmik from kolkata

Absolutely wonderful soup!

I added homemade rivvels (Amish dumplings), plus one diced, cooked chicken breast after my husband jokingly asked if I were trying to turn him into a vegetarian. After tasting, I added some chili powder, onion powder and garlic powder. Oh yes, and I used an entire 7-oz can of diced green chiles (rather than the 4-oz listed in the recipe). When plating, I sprinkled diced, cooked bacon on top and served with toasted garlic bread. It was wonderful!

- Mrs B from Knoxville, TN

Very Hearty Soup

I fixed this soup for my husband, who loves homemade potato soup. He just raved about it and thought the corn and chiles was a great twist. Will certainly fix again.

- Elsa Johnson from CEDAR PARK, TX

Corn Soup

This was really great and easy to make. We had it with corn tortilla strips lightly toasted as croutons. Really hits the spot on a cold rainy day!

- Joanne Moomaw from BAIRD, TX

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 190
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 620mg (26% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 10g
  • Protein: 6g
  • Vitamin A: 8% of DV
  • Vitamin C: 25% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

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

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