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Hearty Corn, Chile and Potato Soup

Hearty Corn Chile and Potato Soup

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


  • 2 tablespoons butter
  • 2 stalks celery, sliced
  • 1 medium onion, coarsely chopped
  • 2 1/2 cups water
  • 2 cups diced potatoes
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (11 ounce) can whole-kernel corn, undrained
  • 1 (4 ounce) can diced green chiles
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons all-purpose flour


  1. 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.
  2. Add water, potatoes, corn, chiles, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.
  3. Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
  4. Stir a small amount of evaporated milk into flour in small bowl to make a smooth paste; gradually stir in remaining evaporated milk.
  5. Stir milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
  6. Season with salt and ground black pepper.

Preparation Time: 15 mins | Cooking Time: 25 mins | Servings: 8

Recipe and photo credit: Nestlé® and


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