Cheesy Vegetable Chowder

 

If we could read the secret history of our enemies,we should find in each person’s life sorrow and suffering enough to disarm all hostility.  —Henry Wadsworth Longfellow

 

From Favoritefamilyrecipes.com.

Ingredients:

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 chilies; 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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