Cheesy Potato and Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Comfort food . . . hot and tasty for those cold winter days. Ingredients:
2 tablespoons butter |
1 cup celery, chopped |
1 cup onion, chopped |
29 ounce chicken broth |
3 cups potatoes, peeled and cubed |
15 ounce whole kernel corn |
4 ounce green chiles, diced |
2 1/2 ounce country gravy mix |
2 cups milk |
1 cup sargento 4 cheese mexican shredded cheese |
Directions:
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.
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