Cheesy Potato and Corn Chowder Recipe

"Comfort food . . . hot and tasty for those cold winter days."

Ingredients

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  • US
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  • 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

  • Prep
  • Cook
  • Ready In
    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.

    Nutrition Facts

    Per Serving: 289 calories;11.8 g fat;37.8 g carbohydrates;11.3 g protein;23 mg cholesterol;1021 mg sodium.Full nutrition
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