Cheesy Potato and Corn Chowder
Ingredients
- 2 tablespoons margarine
- 1 cup chopped celery
- 1 cup chopped onion
- 2 (14.5 ounce) cans chicken broth
- 3 cups peeled and cubed potatoes
- 1 (15 ounce) can whole kernel corn
- 1 (4 ounce) can diced green chiles
- 1 (2.5 ounce) package country style gravy mix
- 2 cups milk
- 1 cup shredded Mexican-style processed cheese food
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Instructions
- Melt margarine in a large skillet over medium-high heat. Cook and stir celery and onion in hot margarine until tender, about 5 minutes. Pour in chicken broth; bring to a boil. Add potatoes; cook, stirring occasionally, over low heat until potatoes are soft, 20 to 25 minutes.
- Stir in corn and chiles; return to a boil. Dissolve gravy mix in milk in a small bowl; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Source
Original recipe: View Original