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Nutrition Facts
Serving Size 1 (291g) Recipe makes 8 servings
Calories 202
Calories from Fat 62		(31%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 711mg		29%
Potassium 520mg		14%
Total Carbohydrate 32.0g		10%
	Dietary Fiber 3.0g	11%
	Sugars 4.4g
Protein 6.4g		12%
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Hearty Corn, Chile and Potato Soup

Recipe #339396 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: itsnevrenough
Nov 25, 2008

This is a great comfort food for those chilly evenings!

SERVES 8 , 8 servings (change servings and units)

Ingredients

2 tablespoons butter
2 celery ribs
1 medium onion, coarsley chopped
2 1/2 cups water
2 cups diced potatoes
1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can whole kernel corn, undrained
1 (4 ounce) can diced green chilies
2 chicken bouillon cubes
1 teaspoon paprika
1 bay leaf
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Directions

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.
2
Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
3
Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
4
Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
5
Stir milk mixture into soup.
6
Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
7
Season with salt and pepper.

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Featured Reviews for This Recipe

From: TN-Buckeye

On Mar 31, 2009

I originally found this recipe on Nestle's website and, after having it stored on my computer for the longest time, tried it earlier this week. I added homemade rivvels (Amish dumplings), plus one diced, cooked chicken breast after my DH jokingly asked if I were trying to turn him into a vegetarian. After tasting, I added some chili powder, onion powder and garlic powder. Oh yes, and I used an entire 7-oz can of diced green chiles (rather than the 4-oz listed in the recipe). When plating, I sprinkled diced, cooked bacon on top and served with toasted garlic bread. It was wonderful!

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From: Julie F

On Jan 13, 2009

This was a good soup, but it wasn't what I would call hearty. I served it with a slice of cornbread, and that combination was yummy. I liked that the ingredients were things I can keep on hand. It was good on a cold night and the paprika gives in a pretty color. Next time I would try serving it with a panini or sub sandwich. I made this recipe for the "Belly Warmers: Soups and Stews" January Event. Thanks for sharing your recipe!

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From: AmyZoe

On Jan 3, 2009

This was perfect! I was looking for a recipe that didn't require a trip to the store for ingredients, and I wanted to use up what I already had on hand. This is delicious and simple to make and surprisingly healthy too! I didn't have creamed corn, but I threw in some frozen peas instead. Next time I'll throw in some cayenne pepper or some spicy chilies for more heat. THANK YOU FOR POSTING!

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