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Hearty Corn, Chile and Potato Soup

Hearty Corn, Chile and Potato Soup
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
40
minutes
Hearty Corn, Chile and Potato Soup is ready in less than 1 hour and is a good choice for fall and winter meals.

In this recipe:



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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

Directions:

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: 8/8 of recipe

Servings Per Recipe:

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

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    Hearty Corn, Chile and Potato Soup

    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

     

    Directions

    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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