Hearty Corn, Chile and Potato Soup

Total Time
15 mins
20 mins

This is a great comfort food for those chilly evenings!

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  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.