Cheese Potato Clam Chowder

Name: Cheese Potato Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 cups, 4-6 serving(s)
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

Submitted by Ratalouille

"Comfort food at it's best."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 8 cups
Serves:: 4-6

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

directions

Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender. Drain and set aside.
In a large pot, melt 2 tablespoons butter. Add chopped onion and cook until tender.
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.
Serve with oyster crackers, garlic bread or bread bowls.