Soup Recipes

2 tablespoons butter (we recommend LAND O LAKES Butter)
2 celery ribs, sliced
1 medium onion, coarsely chopped
2 1/2 cups water
2 cups peeled and diced potatoes
1 (14.75-ounce) cancream-style corn
1 (11-ounce) can whole kernel corn, undrained
1 (4-ounce) can ORTEGAr Diced Green Chiles
2 MAGGIr Chicken Bouillon Cubes
1 teaspoon paprika
1 bay leaf
1 (12-ounce) can NESTLr CARNATIONr Evaporated Milk
2 tablespoons all-purpose flour
Salt and ground black pepper to taste

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. Add water, potatoes, corn, chiles, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.
2. 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 milk. Stir milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly. Season with salt and pepper.

Makes 8 servings.