Potato and Corn Soup

Corn and Potato Soup

Ingredients:

2 tablespoons butter
2 stalks celery, sliced
1 medium onion, coarsely chopped
1 1/2 cups water
3 cups diced potatoes
1 can (14 3/4 ounces) cream-style corn
1 bag (16 ounces) frozen whole kernel corn
1 can (4 ounces) diced green chiles
1 can vegetable broth
1 teaspoon paprika
1 bay leaf
2 cups milk
2 tablespoons all-purpose flour
bacon bits

Directions:

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, broth, 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 milk into flour in 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 ground black pepper. Top with bacon bits.

Sounds yummy!

Thanks! I love corn soup and this looks wonderful.

Wow I love corn and potato soup and this one looks great!!! I will be trying it