Hearty Corn, Chile and Potato Soup

itsnevrenough's Note:

This is a great comfort food for those chilly evenings!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 8.0

• 2 tablespoons butter
• 2 celery ribs
• 1 medium onion , coarsley chopped
• 2 ½ cups water
• 2 cups diced potatoes
• 1 (14 ¾ 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

Directions:

1. Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
2. Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
3. Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
4. Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
5. Stir milk mixture into soup.
6. Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
7. Season with salt and pepper.

Reviews

[Rozzer]

Excellent soup. My wife was crazy about it and ate all the leftover soup for lunch the next day.

[CA.TN]

I originally found this recipe on Nestle's website and, after having it stored on my computer for the longest time, tried it earlier this week. I added homemade rivvels (Amish dumplings), plus one diced, cooked chicken breast after my DH jokingly asked if I were trying to turn him into a vegetarian. After tasting, I added some chili powder, onion powder and garlic powder. Oh yes, and I used an entire 7-oz can of diced green chiles (rather than the 4-oz listed in the recipe). When plating, I sprinkled diced, cooked bacon on top and served with toasted garlic bread. It was wonderful!

[Julie F]

This was a good soup, but it wasn't what I would call hearty. I served it with a slice of cornbread, and that combination was yummy. I liked that the ingredients were things I can keep on hand. It was good on a cold night and the paprika gives in a pretty color. Next time I would try serving it with a panini or sub sandwich. I made this recipe for the "Belly Warmers: Soups and Stews" January Event. Thanks for sharing your recipe!