Cheesy Potato and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Comfort food . . . hot and tasty for those cold winter days. 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 |
Directions:
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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