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 chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese

1. In large saucepan, melt margarine over medium high heat. Add celery and onion and cook and stir until tender, about 5 minutes.
Add chicken broth and 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 chilies; return to boiling.
In a bowl, dissolve gravy mix in milk according to package directions; stir into boiling mixture.
Add cheese; cook and stir over low heat until cheese is melted.

submitted by Chelsey Jones