Best Hearty Corn Chile Potato Soup Recipes

Hearty corn chile potato soup image

Provided by Gail Herbest

Time 40m

Number Of Ingredients 13

2 Tbsp butter
2 celery ribs,cut into slices
1 medium onion, chopped
2 1/2 c water
2 c peeled and diced potatoes
1 can(s) 14.75 oz creamed corn
1 can(s) 11 oz whole kernal corn, undrained
1 can(s) 4 oz diced green chile's
3 chicken bouillon cubes
1 tsp paprika
1 bay leaf
1 12 oz evaporated milk
3 Tbsp all purpose flour

Steps:

1. In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
2. In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
3. bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
4. In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
5. when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,

Hearty Corn, Chile and Potato Soup image

Provided by itsnevrenough

Categories Potato

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 celery ribs
1 medium onion, coarsley 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 chilies
2 chicken bouillon cubes
1 teaspoon paprika
1 bay leaf
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Steps:

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, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Stir a small amount of evaporated milk into flour in a 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.

Nutrition Facts : Calories 202.3, Fat 7, SaturatedFat 3.9, Cholesterol 20.1, Sodium 770.2, Carbohydrate 31.9, Fiber 3, Sugar 4.4, Protein 6.4