Cheese Potato Clam Chowder

"Ratalouille"'s Note:

Comfort food at it's best.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 8.0 cups

• 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
• ½ cup milk
• 2 (6 ½ ounce) cans of chopped clams
• 1 cup shredded cheddar cheese

Directions:

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.