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