Creamy Cheesy Potato and Corn Chowder Recipe

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

Instructions

1. In a skillet, melt margarine over medium-high heat. Sauté celery and onion until tender, about 5 minutes. Pour in chicken broth and bring to a boil. Add potatoes, reduce heat to low, and simmer for 20 to 25 minutes, or until potatoes are soft, stirring occasionally.
2. Stir in corn and green chiles; increase heat to medium-high, returning to a boil. In a separate bowl, dissolve gravy mix in milk. Add the mixture to the boiling chowder, then stir in cheese. Reduce heat to low, cooking and stirring until the cheese is fully melted.

Nutrition

• Calories: 289 kcal
• Fat Content: 12 g
• Fiber Content: 4 g
• Sugar Content: 11 g
• Sodium Content: 1021 mg
• Protein Content: 11 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g