Cheesy Potato and Corn Chowder
Description
This cheesy potato and corn chowder recipe simmers country-style milk gravy mix, veggies, and chicken broth with Mexican-style cheese and green chiles.
Ingredients
•
2 tablespoons margarine
•
1 cup chopped celery
•
1 cup chopped onion
•
2 (14 1/2 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 1/2 ounce) package country style gravy mix
•
2 cups milk
•
1 cup shredded Mexican-style processed cheese food
Directions
1
Melt margarine in a skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes and reduce heat to low; cook, stirring occasionally, until potatoes are soft, 20 to 25 minutes.
2
Stir in corn and chiles; increase heat to medium-high and return to a boil. Dissolve gravy mix in milk in a bowl; stir into boiling chowder. Stir in cheese and reduce heat to low; cook and stir until cheese is melted.