Hearty Corn, Chile and Potato Soup

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.

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

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

I originally found this recipe on Nestle's website and, after having it stored on my computer for the longest time, tried it earlier this week. I added homemade rivvels (Amish dumplings), plus one diced, cooked chicken breast after my DH jokingly asked if I were trying to turn him into a vegetarian. After tasting, I added some chili powder, onion powder and garlic powder. Oh yes, and I used an entire 7-oz can of diced green chiles (rather than the 4-oz listed in the recipe). When plating, I sprinkled diced, cooked bacon on top and served with toasted garlic bread. It was wonderful!

This was a good soup, but it wasn't what I would call hearty. I served it with a slice of cornbread, and that combination was yummy. I liked that the ingredients were things I can keep on hand. It was good on a cold night and the paprika gives in a pretty color. Next time I would try serving it with a panini or sub sandwich. I made this recipe for the "Belly Warmers: Soups and Stews" January Event. Thanks for sharing your recipe!