Hearty Corn, Chile and Potato Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a great comfort food for those chilly evenings! Ingredients:
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 |
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.
|
|