- 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
- 1/4 cup chopped fresh chives
- 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.
05/13/2018
recipepes.com
Potatoes and Corn Soup, recipe
PT15M
PT1H
5
455 calories
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