Brian in the Kitchen

Brian in the Kitchen Recipes

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 18 2019

Cheesy Potato and Corn Chowder

    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 cheese

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.