Hearty Corn, Chile and Potato Soup
Preparation Time: 15 mins
Cooking Time: 25 mins

Servings: 8 servings

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 ounces) cream-style corn
1 can (11 ounces) whole-kernel corn, undrained
1 can (4 ounces) diced green chiles
2 Bouillon Cubes
1 teaspoon paprika
1 bay leaf
1 can (12 fluid ounces) Evaporated Milk
2 tablespoons all-purpose flour

MELT butter in large saucepan over medium-high heat.
Add celery and onion; cook, stirring frequently, 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.