3 tablespoons olive oil |||| 1/4 of a large white onion, finely chopped |||| 1/2 cup chopped celery |||| 1/2 of a large green pepper, seeds and membrane removed, finely chopped |||| 1 cup diced pared raw potatoes |||| 2 cups water |||| 1/2 teaspoon paprika |||| 1/2 of a bay leaf |||| 1/2 teaspoon crushed red pepper flakes |||| 3 tablespoons flour |||| 2 cups of milk |||| 1 can creamed corn |||| 2 cups whole kernel corn |||| salt and pepper to taste
1. Saute onion, celery and green pepper in olive oil.
2. When vegetables are golden brown add potatoes, water, spices and simmer until tender (about 45 minutes.)
3. After the potatoes are tender, bring the mixture to the boiling point, and then add the flour, 1/2 cup of milk and creamed corn.
4. Let it summer for 5 minutes then add the additional 1 1/2 cups of milk and the whole kernel corn. Heat thoroughly, but do not let the soup boil.
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