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Tex-Mex Cheesy Potato & Corn Chowder Recipe

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This recipe for Tex-Mex Cheesy Potato & Corn Chowder, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Garrett
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of celery
1 cup onion, chopped
2 teas. butter
1 - 32 oz. or 2 cans chicken broth
8 cups peeled and cubed potatoes
1 - 16 oz. can Mexican Whole Kernel Corn
1- 4.5 oz chopped green chilies
1-2.75 oz. Country Gravy Mix
2 cups milk
8 oz. Velveeta Cheese

Directions:
Directions:
Cook and stir celery and onion in butter until tender in large pan. Add broth, bring to a boil. Add potatoes cook over low heat for 20-25 minutes or until done. Stir in corn and chilies, return to boiling. Dissolve gravy mix in milk, stir into boiling mixture. Add cheese, cook over low heat until melted.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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