Thursday, October 8, 2009

Tex-Mex Potato and Corn Chowder

I am a big fan of soup and Tex-Mex. When I saw this recipe, I knew I had to try it.

1 cup chopped celery
2 tablespoons butter
8 cups peeled and cubed potatoes
4.5 oz can chopped green chilies
1 can corn with red and green peppers
1 pkg no-fat country gravy mix
1 cup chopped onion
2 cans chicken broth
2 cups skim milk
4 oz processed Mexican cheese

In a large saucepan, cook celery and onions in butter over medium heat until tender. Add chicken broth and bring to a boil. Add potatoes. Cook over low heat until potatoes are soft. Stir in corn and chilies and return boiling. Dissolve gravy in milk; stir into boiling mixture. Add cheese, cook and stir over low heat until cheese is melted.

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