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Potato and Corn Chowder  (Not yet rated)

A cheesy comfort food for cold winter days.

Cal: 275 Fat: 12g Carbs: 32g Protein: 12g Fiber: 3g
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Original recipe serves 7
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 7)

  • 1 cup onions ; chopped
  • 20 fluid ounces chicken broth
  • 2 cups milk
  • 4 ounces chili pepper ; canned
  • 15 ounces corn ; canned
  • 2 tablespoons margarine
  • 3 cups potatoes ; peeled, cubed
  • 1 cup cheddar cheese ; shredded
  • 1 cup celery ; chopped
  • 1/2 ounce gravy mix ; country style
  • In My Kitchen

  • You will also need: saucepan


    Melt margerine in a large saucepan over medium heat. Add onion and celery. Cook 5 minutes or until tender, stirring. Add broth and bring to a boil. Add potatoes and cook over low heat, about 25 minutes, until potatoes are soft, stirring occasionally. Add chiles and corn, and return to boiling. In a small bowl, dissolve the gravy mix in the milk. Stir it into the potato and broth mixture. Add cheese. Stir, and cook over low heat until cheese is melted. Serves 6 to 8.

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