Cheesy Potato and Corn Chowder Recipe

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. Step 1: Melt margarine in a large skillet over medium-high heat.
2. Step 2: Cook and stir chopped celery and onion in the hot margarine until tender, about 5 minutes.
3. Step 3: Pour in chicken broth and bring to a boil.
4. Step 4: Add the peeled and cubed potatoes. Cook over low heat, stirring occasionally, until the potatoes are soft, about 20 to 25 minutes.
5. Step 5: Stir in the corn and diced green chiles, and bring the mixture back to a boil.
6. Step 6: In a small bowl, dissolve the gravy mix in milk and then stir it into the boiling mixture.
7. Step 7: Add the shredded cheese and continue to cook over low heat, stirring constantly, until the cheese is melted and the soup is smooth.

Nutrition Facts

Serving size: 1 serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.