Cheesy Potato and Corn Chowder Recipe

  • 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
  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.