Cheese Potato Clam Chowder

Ingredients

• 2 tablespoons butter or 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

1. 1

   Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender. Drain and set aside.

2. 2

   In a large pot, melt 2 tablespoons butter. Add chopped onion and cook until tender.

3. 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. 4

   Serve with oyster crackers, garlic bread or bread bowls.