Cheesy Potato and Corn Chowder

Ingredients:

• 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 (15 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup (8 ounces) cubed Mexican-style or 2% Velveeta

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.

Stir in both corns and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Servings: 6-8
Time to Prepare: 15 minutes of prep, about 55 min beginning to end

Submitted By: Cristin
Original Source: www.allrecipes.com

Comments:
SO good--rich, filling, savory but not too spicy for children or those with cautious palates (zestier with Mexican Velveeta, less hot with plain). Meatless as written, but it's great sprinkled with crumbled bacon or spiked with cubed cooked chicken or ham.

Another good one that has results more impressive than the amount of effort.