Cheesy Potato And Corn Chowder
Cut potatoes in half lengthwise.
Recipe Summary Cheesy Potato And Corn Chowder
Comfort food . . . hot and tasty for those cold winter days.Ingredients | Cheesy Potato Soup Recipe With Evaporated Milk2 tablespoons margarine1 cup chopped celery1 cup chopped onion2 (14.5 ounce) cans chicken broth3 cups peeled and cubed potatoes1 (15 ounce) can whole kernel corn1 (4 ounce) can diced green chiles1 (2.5 ounce) package country style gravy mix2 cups milk1 cup shredded Mexican-style processed cheese foodDirectionsIn 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.Info | Cheesy Potato Soup Recipe With Evaporated Milkprep: 20 mins cook: 35 mins total: 55 mins Servings: 7 Yield: 6 - 8 servings
TAG : Cheesy Potato And Corn ChowderSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
