Hearty Corn Chile and Potato Soup
This unique combination of flavor creates a soup that is hearty enough to make a meal.
2 tablespoons butter or margarine
2 celery ribs, sliced
1 medium onion, coarsely chopped
2 1/2 cups water
2 cups peeled and diced potatoes
1 (14.75-ounce) can cream-style corn
1 (11-ounce) can whole kernel corn, undrained
1 (4-ounce) can diced green chiles
2 MAGGI® Chicken Bouillon Cubes
1 teaspoon paprika
1 bay leaf
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
- 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 milk. Stir milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly. Season with salt and pepper.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.