Cooking With Grandma Judy

Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cans 14 ½ oz. chicken broth
• 4 cups peeled and cubed potatoes
• 1 can 16 oz. whole kernel corn with red and green bell peppers
• 1 can 4 oz. chopped green chilies
• 1 package Pioneer No-Fat Country Gravy Mix
• 2 cups skim milk
• 8 oz. processed Mexican cheese, such as Velveeta (can use Pepper Jack cheese)

Directions

In large sauce pan, cook and stir onion in butter over medium heat 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 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.

Makes 6 to 8 servings.

Serve with cornbread.