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Cheesy Potato and Corn Chowder Recipe

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This recipe for Cheesy Potato and Corn Chowder, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Ritchie
Added: Saturday, October 7, 2006

Category:
Category:

Ingredients:  
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
2 (15 ounce) cans 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

Directions:
Directions:
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. 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.

3. 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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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