Cheesy Potato and Corn Chowder

Country-style milk gravy mix is added to veggies simmered in chicken broth in this potato and corn chowder with Mexican-style cheese and green chiles.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 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

Melt margarine in a large skillet over medium-high heat. Cook and stir celery and onion in hot margarine until tender, about 5 minutes. Pour in chicken broth; bring to a boil. Add potatoes; cook, stirring occasionally, over low heat until potatoes are soft, 20 to 25 minutes.

Step 2

Stir in corn and chiles; return to a boil. Dissolve gravy mix in milk in a small bowl; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.