Prep: 15 Mins Cook: 40 Mins

This unique combination of flavor creates a soup that is hearty enough to make a meal.

Hearty Corn, Chile and Potato Soup


2 Tbsp. butter
2 sticks celery
1 onion, coarsely chopped
2 1/2 cups water
2 cups potatoes, diced
1 14 oz. can creamed corn
1 11 oz. can whole worn, undrained
1 4 oz. can Ortega Diced Green Chiles
2 chicken bouillon cubes
1 tsp. paprika
1 12 oz. can evaporated milk
2 Tbsp. flour
1 bay leaf


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, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.

COOK, stirring occasionally, for 15 minutes or until potatoes are tender. Stir a small amount of evaporated milk into flour in 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.
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