I made this for the Linger Longer, and my family loved it!
INGREDIENTS
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese
DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
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.
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.
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
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.
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.
I made ahead of time, threw it all in the crockpot, and let it cook for a few more hours. It would probably be really yummy in a bread bowl!
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