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The Ladybugs' Recipes

Cheesy corn and potato chowder

From:  Bumblebee

Ingredients:
2 T
1 c
1 c
2 cans
3 c
1 can
1 can
1 pkg
2 c
1 c
  		margarine
chopped celery
chopped onion
(14.5oz size) chicken broth
peeled and cubed potatoes
(15oz) whole kernel corn
(4oz) diced green chiles
(2.5oz) country style gravy mix
milk
shredded Mexican-style processed cheese food
(I used *real* shredded cheese, Kraft, Mexican-style)
Procedure:
  1. In large saucepan, melt margarine over medium high heat.
  2. Add celery and onion; cook and stir until tender, about 5 minutes.
  3. Add chicken broth; bring to a boil.
  4. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  5. Stir in corn and chiles; return to boiling.
  6. Dissolve gravy mix in milk; stir into boiling mixture.
  7. Add cheese; cook and stir over low heat until cheese is melted.