Cheese Potato Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 large onion, chopped
• 2 (14 ounce) cans vegetable broth
• 4 cups potatoes, peeled and diced
• 1 (15 ounce) can corn kernels, drained
• 1 (4 ounce) can of chopped jalapenos
• 2 (1 1/3 ounce) packets country gravy mix
• 1 (12 ounce) can evaporated milk
• 1/2 cup milk
• 2 (6 1/2 ounce) cans of chopped clams
• 1 cup shredded cheddar cheese

Recipe

• 1 bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender. drain and set aside.
• 2 in a large pot, melt 2 tablespoons butter. add chopped onion and cook until tender.
• 3 add vegetable broth, potatoes, corn and jalapenos. bring to a boil. dissolve the gravy packets in evaporated milk. add to boiling mixture. reduce heat to low. add remaining 1/2 cup of milk, cheddar cheese and clams. stir until cheese is melted. chowder will continue to thicken as it cools.
• 4 serve with oyster crackers, garlic bread or bread bowls.