Soup, Chili, Stew and Dumpling Recipes
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.
Prep: 15 min | Cook: 25 min | Yield: 8 servings
Ingredients
- 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
Instructions
- 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.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com.