KEY INGREDIENTS
INGREDIENTS
- ●2 tablespoons butter
- ●2 stalks celery, sliced
- ●1 medium onion, coarsely 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 corn, undrained
- ●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
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.
