Friday, October 23, 2009
It's the time of year for soup, and this is one of my favorites!
Cheesy Potato and Corn Chowder
2 tablespoons margarine or butter
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans of chicken broth
3 cups peeled and cubed potatoes (I use red potatoes and never peel them)
1 can corn (I use 2 small cans of vacuum packed corn)
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican style processed cheese
(I also usually add chicken)
1. In a 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 20-25 minutes or until potatoes are are soft, stirring occasionally.
3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.
4. Serve and enjoy!