"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheesy Potato and Corn Chowder Recipe

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This recipe for Cheesy Potato and Corn Chowder, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms. Betty
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp margarine
1 c. chopped celery
1 c. chopped onion
2 (14.5 oz) cans chicken broth
3 c. peeled and cubed potatoes
1 (15 oz) can whole kernel corn
1 (4 oz) can diced green chile
1 (205 oz) package country style gravy mix
2 c. milk
1 c. shredded mexican-style processed cheese food

Directions:
Directions:
In large saucepan, melt margarine over medium 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 aoft, stirring occasionally. Stir in corn and chile; return to boil. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20

 

 

 

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