Cheesy Corn and Potato Chowder

Ingredients:

• 2 tablespoons margarine

• 1 cup chopped celery

• 1 cup chopped onion

• 2 (14.5 ounce) cans vegetable broth

• 3 cups peeled and cubed potatoes

• 1 (15 ounce) can whole kernel corn

• 1 (4 ounce) can diced green chiles

• 1 (2.5 ounce) package country style gravy mix

• 2 cups milk

• 1 cup shredded Mexican-style processed cheese food

Directions:

1. In large saucepan, melt margarine 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 20 to 25 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.