HEARTY CORN, CHILE AND POTATO SOUP

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