Hearty Corn, Chile And Potato Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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

Recipe

• 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.