Hearty Corn, Chile and Potato Soup

• 2 tablespoons butter
• 2 celery ribs
• 1 medium onion, coarsley chopped
• 2 12 cups water
• 2 cups diced potatoes
• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) can whole kernel corn, undrained
• 1 (4 ounce) can diced green chilies
• 2 chicken bouillon cubes
• 1 teaspoon paprika
• 1 bay leaf
• 1 (12 ounce) can evaporated milk
• 2 tablespoons all-purpose flour

1. Melt butter in large saucepan over medium-high heat.
2. Add celery and onion.
3. Cook for 1 to 2 minutes or until onion is tender.
4. Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf.
5. Bring to a boil, reduce heat to low, and cover.
6. Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
7. Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste.
8. Gradually stir in remaining milk.
9. Stir milk mixture into soup.
10. Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
11. Season with salt and pepper.

butter, celery, onion, water, potatoes, creamstyle, whole kernel corn, green chilies, chicken bouillon cubes, paprika, bay leaf, milk, flour

Taken from www.food.com/recipe/hearty-corn-chile-and-potato-soup-339396 (may not work)