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Hearty Corn Chile and Potato Soup recipe

Hearty Corn Chile and Potato Soup.

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

Recipe: Hearty Corn Chileand Potato Soup

2 tablespoons butter or margarine
2 celery ribs, sliced
1 medium onion, coarsely chopped
2 1/2 cups water
2 cups peeled and diced potatoes
1 (14.75-ounce) can cream-style corn
1 (11-ounce) can whole kernel corn, undrained
1 (4-ounce) can diced green chiles
2 MAGGI® Chicken Bouillon Cubes
1 teaspoon paprika
1 bay leaf
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
2 tablespoons all-purpose flour
Salt and ground black pepper to taste

  • Melt butter in large saucepan over medium-highheat. Add celery and onion; cook for 1 to 2 minutes or untilonion 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 minutesor until potatoes are tender. Stir a small amount of evaporatedmilk into flour in small bowl to make a smooth paste; graduallystir in remaining milk. Stir milk mixture into soup. Cook, stirringconstantly, until soup comes just to a boil and thickens slightly.Season with salt and pepper.

    Makes 8 servings.

    Recipe and photograph are the property of Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately. How do your store the leftover chiles that you re not using, and how long will they last? I always hesitate to make recipes using them since I end up wasting the extra chiles.

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