Cheesy Potato and Corn Chowder

Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 289 Calories

Ingredients

• 2 cups milk
• 1 (4 ounce) can diced green chiles
• 1 cup chopped onion
• 2 tablespoons margarine
• 1 cup chopped celery
• 1 (15 ounce) can whole kernel corn
• 3 cups peeled and cubed potatoes
• 2 (14.5 ounce) cans chicken broth
• 1 (2.5 ounce) package country style gravy mix
• 1 cup shredded Mexican-style processed cheese food

Recipe Instructions

Step 1

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

Step 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.

Step 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.