Potato Corn Chowder

Tonight's recipe generously photographed by the beautiful and talented Sarah from Project Photog!







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 chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese

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 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.

Yield: 6 servings

Source: allrecipes.com

Thoughts: Yummmmm!! This turned out better than I expected! I always thought creamy soups would take a lot more time and effort, but this had just enough shortcuts to make it delicious yet not intimidating. It seemed a little watered down at first, but thickened up quite nicely right at the very end. The only bad thing is I overcooked the potatoes, so I would stick closer to maybe 18 minutes (rather than 20 to 25) for that step. I also read that this would be delicious with bacon...yumm, why didn't I think of that!? :P

Rating: 5