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Ingredients
| unsalted butter: 2 Tbl |
| celery: 2 stalks |
| onions: 1 |
| water: 2 cups |
| white potatoes (diced): 2 cups |
| sour cream: 0.75 oz |
| whole apples: 2 |
| green sweet peppers: 4 whole peppers |
| chicken bouillon: 2 cubes |
| paprika: 1 tsp |
| bay leaf: 1 |
| milk chocolate chips: 12 oz |
| all-purpose flour (unsifted): 2 Tbl |
Hearty Corn, Chile and Potato Soup
Credit: healthy.food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
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.