Cheesy Potato and Corn Chowder
This rich and creamy American chowder combines a base of celery and onion with chicken broth and cubed potatoes. Corn and diced green chiles are added before the mixture is thickened with a country-style gravy mix and milk. It is finished with shredded Mexican-style cheese, which melts into the soup for a comforting, flavourful dinner that serves seven people.
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
Method
- Melt the margarine in a skillet. Cook the chopped celery and onion, stirring, until they become tender, about 5 minutes. Pour in the chicken broth and bring it to a boil. Add the cubed potatoes, lower the heat, and cook until the potatoes are soft, 20 to 25 minutes, stirring now and then.
- Mix in the corn and diced green chiles. Raise the heat until the chowder boils again. In a separate bowl, whisk the gravy mix into the milk until dissolved, then pour this into the boiling soup. Add the shredded cheese, reduce the heat, and stir continuously until the cheese has fully melted.
Nutrition (per serving)
Calories289 kcal
Fat12 g
Sugars11 g
Protein11 g
Sodium1021 mg
Recipe details
CategoryMain course
Cuisineamerican
Authorjaxer
