Kathie Oh's Recipe

Cheesy Potato and Corn Chowder

Category: entrees

2 tablespoons Butter
1 cup chopped Onion
1 cup chopped Celery
2 (14.5 ounces each) cans Chicken Broth
3 cups peeled and cubed Potatoes
1 (15 ounces) can Whole Kernel Corn
1 (4 ounces) can Diced Green Chiles
1 (2.5 ounces) package Country-Style Gravy Mix
2 cups Milk
1 cup shredded Mexican-Style Processed Cheese Food


Melt butter in large saucepan over medium heat.
Add onion and celery. Cook until soft.

Pour in chicken broth and bring to boil.

Add potatoes.
Reduce heat to low. Cook 25 minutes, stirring occasionally.

Add corn and chilies to chowder.

Dissolve gravy mix in milk, stir into chowder.

Add cheese and continue cooking until cheese melts.