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Cheesy Potato and Corn Chowder
Cheesy Potato and Corn Chowder
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Creamy vegetable soup with rich milk gravy, savory chicken broth, gooey Mexican cheese, and spicy green chiles.
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
Instructions:
  • In a large saucepan over medium-high heat, melt the margarine. Stir in the celery and onion, cooking until tender for about 5 minutes.
  • Pour in flavorful chicken broth and bring it to a lively boil. Then, gently add the potatoes and simmer over low heat for 20 to 25 minutes until they are tender, giving an occasional stir for perfection.
  • Mix in the corn and chiles, bring to a boil. Blend the gravy mix with milk, pour into the mixture. Mix in cheese, cook over low heat until melted.

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