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Hearty Corn, Chile and Potato Soup




Source of Recipe


vbb


List of 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) CARNATION Evaporated Milk
2 tablespoons all-purpose flour


Recipe



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.