Name: Hearty Corn, Chile and Potato Soup
Prep time: 15 s
Cook time: 30 s
Total time: 45 s
Yield: 8
Ingredients: 2 tablespoons butter; 2 stalks celerysliced; 1 medium onioncoarsely chopped; 2 1/2 cups water; 2 cups diced potatoes; 1 can (14 3/4 ounces) cream-style corn; 1 can (11 ounces) whole kernel cornundrained; 1 can (4 ounces) diced green chiles; 2 MAGGI Chicken Flavor Bouillon Cubes; 1 teaspoon paprika; 1 bay leaf; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 tablespoons all-purpose flour

MAKE IT

Instrucciones En Español

Step 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. Add water, potatoes, corn, chiles, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.

Step 2

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 evaporated milk. Stir milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly. Season with salt and ground black pepper.