Three Cheers for Freeze-Dried Celery

Don’t you hate it when you find you are out of one ingredient to make the recipe you’ve been salivating over?  Fall is my favorite season of the year.  As soon as temperatures become even remotely cooler, I start craving creamy soups and anything with pumpkin.  So, I was nearly giddy when I found this recipe for Corn, Chile and Potato Soup, and had fantasized all day about how great my kitchen would smell with homemade rolls in the oven and this recipe simmering on the stovetop.  As soon as I started the recipe, I feared my fantasy was going to evaporate because the only celery in my fridge was limp beyond use.   But all was not lost, I suddenly remembered there was a #10 can of freeze-dried celery slices in my storage room.  Maybe this was just the emergency for which it was stored! They worked like a charm.  This recipe is a handy one to keep on hand to cycle several dehydrated veggies.  I hope you enjoy it.

CORN, CHILE AND POTATO SOUP

2 Tbsp. butter

2 stalks celery, sliced

1 med. onion, chopped

2 1/2 C. water

2 C. diced potatoes

1 can cream style corn

1 can whole kernal corn, undrained

1 (4 0z.) can diced green chiles

2 chicken bouillon cubes

1 tsp. paprika

1 bay leaf

1 can evaporated milk

2 Tbsp. flour

Melt butter in large saucepan over medium high heat.  Add celery and onion; cook for 1-2 minutes or until onion is tender.  Add water, potatoes, corn, chiles, bouillon, paprika, and bay leaf.  Bring to boil.  Reduce heat to low and cover.

Cook, stirring occasionally for 15 minutes or until potatoes are tender.  Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste.  Gradually stir in remaining evaporated milk.  Stir milk mixture into soup.   Cook, stirring constantly, until soup comes just to a boil and thickens slightly.  Season with salt and pepper.