cheesy potato and corn chowder

This hearty chowder is great for a crowd or party of one.  Rich and creamy, it will warm you on even the coldest of winter days.

 

from allrecipes.com

 

Ingredients:

2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2-3 (14.5) cans chicken broth

3 cups peeled and cubed potatoes (I use Yukon Gold.)

1 (15 ounce) can whole kernel corn or frozen (Fresh corn on the cob is also delicious!)

1 (15 ounce) can creamed corn

1 (4 ounce) can diced green chiles

1 (2.5 ounce) package country style gravy mix (I use McCormick.)

1 cup of milk

1 cup of half and half

2 cups shredded cheese blend (I prefer Sargento's Cheddar Jack blend.)

salt and pepper to taste

 

1. In dutch oven or large pot, melt butter 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 30 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.

 

For a burst of fresh flavor add a spoonful of fresh Pico de Gallo on top, and serve with tortilla chips.

 

Quick Pico de Gallo

 

Combine the following, stir and taste for seasoning.

 

2 cups grape or cherry tomato halves

3 green onions, sliced

2 tablespoons chopped cilantro

juice of one lime

salt and pepper to taste