Cheesy Potato and Corn Chowder recipe
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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 (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
Nutrition Info
- 289.3 caloriescarbohydrate: 37.8 gcholesterol: 23.3 mgfat: 11.8 gfiber: 4.4 gprotein: 11.3 gsaturatedFat: 5.4 gservingSize: -sodium: 1020.8 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Potato and Corn Chowder
Directions
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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 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.