Hearty Corn, Chile and Potato Soup

Total Time
Prep 15 mins
Cook 20 mins

This is a great comfort food for those chilly evenings!

Ingredients Nutrition


  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.
Most Helpful

The recipe sounded interesting so I tried it. It was wonderful, but as I was making it I made a couple of changes. Instead of adding water to cook the potatoes I used 1 can of chicken broth. I excluded the can of whole kernel corn but did used 1 can of cream-style corn. I used New Mexico Hatch chilies which were frozen and chopped 3/4 cup. Instead of evaporated milk, I used heavy whipping milk. Instead of regular salt I used Himalayan salt with fresh crushed course black pepper. It was marvelous! The soup was tasty, creamy with a nice kick to it. The soup was served with homemade buns and was perfect for a nice snowy day like today in front of the fireplace.

lizzypatcher1 December 07, 2012

This was a nice soup but probably will not make again. thanks

Laureen in B.C. November 12, 2012

Excellent soup. My wife was crazy about it and ate all the leftover soup for lunch the next day.

Rozzer February 18, 2011