Ingredients:
2 tablespoons margarine or butter
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth or homemade in the freezer
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 American cheese
Directions:
In large saucepan, melt margarine or butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth, (I usually have several freezer bags of broth in my freezer so just measure out 29 ounces); 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.
7 Servings.
If you would like a thicker chowder – increase amount of potatoes and corn. Could even add a can of cream corn. Amount of cheese can also be increased also, depending on your taste.
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