Cheesy Potato and Corn Chowder


In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

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:

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.

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