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
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.
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
