Cheesy Potato and Corn Chowder

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 chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food.{I just used shredded mexican cheese I had on hand}


Directions:
In 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 chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

This was yummy....I added about 6 slices of crumbled  bacon.
 
Crockpot version:
Cook the veggies in some a the bacon drippings then put carrots, onions, celery and chilies in crockpot with chicken broth. Add potatoes, corn, and cooked bacon and cook on low about 6 hrs till potatoes tender. Then add the milk and gravy mix.. Cook about 1/2 hour... add the cheese and let it melt into the soup .

I'm sharing at :

 Dining with Debbie for

 *What's on the menu Wednesday *...

stop on over and see what's cookin'.