Cheesy Potato and Corn Chowder

INGREDIENTS:
2 Tbsp. Margarine
1 cup chopped celery
1 cup chopped onion
1 (14.5 oz.) cans Chicken Broth
3 cups peeled and cubed potatoes
1 (15 oz.) can whole kernel corn
1 (4 oz.) can diced green chiles (optional)
1 (2.5 oz) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese (Velveeta)

DIRECTIONS:
1. In a large saucepan, melt margarine over medium high heat.
Add celery and onion, cook and stir until tender (about 5 minutes).
2. 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.
3. 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.

*Some variations on this recipe are to use more corn than called for
(2 cans regular and one can of creamed), or I just add what I have
and I have used regular mild cheese that I grated and just added a
little extra milk. Hope you enjoy! Megan