Cheesy Potato and Corn Chowder

Ingredients

• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cans chicken broth , 14.5 ounce
• 3 cups peeled and cubed potatoes
• 1 can whole kernel corn , 15 ounce
• 1 can diced green chiles , 4 ounce
• 1 package country style gravy mix , 2.5 ounce
• 2 cups milk
• 1 cup shredded Mexican-style processed cheese food

Instructions

1. 1

   Melt margarine in a large skillet over medium-high heat. Cook and stir celery and onion in hot margarine until tender, about 5 minutes. Pour in chicken broth; bring to a boil. Add potatoes; cook, stirring occasionally, over low heat until potatoes are soft, 20 to 25 minutes.

2. 2

   Stir in corn and chiles; return to a boil. Dissolve gravy mix in milk in a small bowl; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.