In a 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.
I actually left out the green chiles.
Originally Submitted
7/27/2011
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