Cheesy Potato and Corn Chowder I also added some diced ham to make it a more complete meal. We like having meat in our soup, but next time I might try grilled chicken, as the ham did make the soup a little saltier than I would have liked.

Ingredients of Cheesy Potato and Corn Chowder

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 Mexican-style processed cheese food

Preparation of Cheesy Potato and Corn Chowder

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.