Hearty Corn, Chile and Potato Soup

Hearty Corn, Chile and Potato Soup
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings

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 oz.) cream-style corn
  • 1 can (11 oz.) whole kernel corn, undrained
  • 1 can (4 oz.) diced green chiles
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons all-purpose flour

Instructions

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 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.

Nutritional Information

% Daily Value *

  • Total Fat 6g 10%
  • Saturated Fat 4g 20%
  • Cholesterol 20mg 7%
  • Sodium 620mg 26%
  • Carbohydrates 29g 10%
  • Dietary Fiber 4g 15%
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 8%
  • Sugars 10g
  • Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.