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

Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

submitted by Veda Maples

Corn Chowder

5 slices bacon
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter

Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.

submitted by Leslie Small