Mexican Cheesy Veggie Chowder 2 Tbsp. butter or margarine
1 c. chopped celery
1 c. chopped onion
2 cans chicken broth
3 c. potatoes, peeled and cubed
2 c. broccoli, chopped
1 1/2 c. carrots, sliced
2 cans corn
1 can cream-style corn
1 small can diced green chilies
1 pkg. country-style gravy mix
2 c. milk
1 small pkg. cubed mexican-style Velveeta cheese (about 2 cups)
In large pot, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 10 to 15 minutes, then add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. 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.
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