Potatoes and Corn Soup recipe
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- 6 medium potatoes, peeled and cubed 6 stalks celery, chopped, leaves reserved 1 medium onion, chopped 2 cubes chicken bouillon 2 (15.25 ounce) cans whole kernel corn, drained ¼ cup chopped fresh chives
Nutrition Info
- 222.6 caloriescarbohydrate: 50.5 gcholesterol: 0.2 mgfat: 1.3 gfiber: 6.2 gprotein: 6.6 gsaturatedFat: 0.3 gservingSize: -sodium: 640.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Potatoes and Corn Soup
Directions
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In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
Mix the chives into the pot, and continue cooking 5 minutes before serving.