Steel-cut oats with yogurt, blueberries, coconut milk, and stevia powder overnight.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 7 |
| Yield: | 6 to 8 – servings |
Ingredients
- 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 chiles
- 1 (2.5 ounce) package country style gravy mix
- 2 cups milk
- 1 cup shredded Mexican-style processed cheese food
Instructions
- In large saucepan, 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 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.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 1021 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome
Great, easy recipe. I started with bacon to give it extra flavor and added a bit more cheese. It was delicious and came together easily!
Giving 5 stars because it was SO easy and SO good; limited ingredients with quality results and feeds a CROWD! All these factors combined warrant a 5 star rating!! Did not change a thing except used butter vs margarine and added bacon (fried, chopped/crumbled). Who knew a gravy pkt could add such a different take on potato soup??! Thanks jaxer!! Awesome!
Made this today, at my work and it was excellent. We added peas instead of green chilies. Also, we used flour and water in place of the milk and country gravy. I will definitely be making this at home for my family.
I substituted green pepper of celery and added a can of Rotell original. Very nice!
Definitely will make again. Followed suggestions and added carrots, extra potatoes, broth, 1 can cream style corn, garlic and black pepper. Absolutely delicious!
I’ve been making this for probably 10-15 years, and it’s a family favorite. It’s even the standing Wednesday night meal for our extended family each year when they come to spend Thanksgiving weekend :). Over the years I’ve tweaked it for our family, so thought I’d share. I double the recipe (or quadruple at thanksgiving, lol). I also add diced chicken and cannellini beans. I use the frozen super-sweet corn from birdseye – I just pour it in without steaming it first – because it’s more tender than canned corn. And because some of the family aren’t spice lovers, I only use 1 can of chiles in the double recipe, and use regular velveeta (or store brand to save $$). With the beans and chicken added it maxes such a delicious, filling meal. We like it with crusty bread and butter and I make it often throughout each winter :). Thank you SO much to the original poster!!
I’ve been making this chowder for years it is one of my favorites! I always add cooked chicken breast that’s shredded and sometimes add cut up bacon as well. I make it every winter at least a couple times
I have made this recipe over a hundred times over the years (not exaggerating). It is absolutely perfect exactly as it is! Flavorful, thick, and creamy. The country gravy and the green chilies set this recipe apart!
I loved this recipe! I added more potatoes thus adding more chicken broth. I also added about a 1/2 cup carrots and 3 cloves of garlic in the beginning, with the celery and onion. Additionally, I wanted to add some extra protein so I added 1lb of sausage. All in all, this always super yummy. I served it with some fresh made biscuits.
I made this in a little different order because one of my kids doesn’t like corn. So I followed the recipe until the potatoes were cooked. Then added the gravy/milk mixture. Then separated into two pots. I added Soutwestern corn and diced green Chili’s to one pot. I added shredded sharp cheddar to both pots (I forgot I had Velveeta). Both versions needed a little salt & pepper, but were very good. Now I have a good base for a potato cheese soup in addition to corn chowder.
Excellent soup from a simple list of ingredients. The only change I make is I double the amount of corn because my house loves corn. And I will usually brown some cut up chicken in the pan first with the veggies.
Made this twice and followed recipe exactly both times. Excellent soup!
Incredibly easy to make! I prepared as instructed (but did add leftover ham), only change was putting all ingredients in crock pot before potatoes were fully cooked and cooking on low 8 hours. OMG awesome, my family loved it and now wants it to be our traditional NYE dinner!
Very good, I will definitely make it again!!
Delightful soup just in time for Fall! I added an extra cup of cheese because CHEESE! Didn’t have bacon, but that would’ve set it off.
This is definitely a keeper. Great the way it is. Can substitute broccoli for corn. It’s a good base.
I took the advise of others reviewers and added creamed corn and more taters. Other than that, this recipe is amazing… and SIMPLE. My husband couldn’t stop eating and raving about it. I would give 10 stars if I could.
I love this soup and I make it all of the time. I like to add in diced jalapeno and sometimes ham or bacon, I substitute creamed corn for the canned corn and it always turns out delicious and easy.
i loved it, the kids loved it, sami loved it. that is a big win win
Everyone loved this. I added some mild smoked sausage, chives and a handful of the real bacon pieces you get in the salad section and it came out great.