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This unique combination of flavors in this Hearty Corn, Chile and Potato Soup makes for a delicious and nutritious soup. Use as a hearty appetizer or as a main dish.
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Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 4g||15%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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