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Cheesy Potato and Corn Chowder Recipe

Recipe by: 106a802496d678ba

"Comfort food . . . hot and tasty for those cold winter days."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • 2Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  • 3Stir 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.
Ingredients
  • 7 servings
  • 289 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    289
    14%
  • Fat:
    11.8
    18%
  • Carbs:
    37.8
    12%
  • Protein:
    11.3
    23%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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