8 servingsPrep Time
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.
Calories: 223 kcal
Carbohydrates: 50.5 g
Fat: 1.3 g
Fiber: 6.2 g
Protein: 6.6 g
Sodium: 640 mg