Cheese Potato Clam Chowder

• 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) canof chopped jalapenos
• 2 (1 1/3 ounce) packets country gravy mix
• 1 (12 ounce) can evaporated milk
• 12 cup milk
• 2 (6 1/2 ounce) cansof chopped clams
• 1 cup shredded cheddar cheese

1. Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender.
2. Drain and set aside.
3. In a large pot, melt 2 tablespoons butter.
4. Add chopped onion and cook until tender.
5. Add vegetable broth, potatoes, corn and jalapenos.
6. Bring to a boil.
7. Dissolve the gravy packets in evaporated milk.
8. Add to boiling mixture.
9. Reduce heat to low.
10. Add remaining 1/2 cup of milk, cheddar cheese and clams.
11. Stir until cheese is melted.
12. Chowder will continue to thicken as it cools.
13. Serve with oyster crackers, garlic bread or bread bowls.

butter, onion, vegetable broth, potatoes, corn kernels, jalapenos, packets country gravy mix, milk, milk, clams, cheddar cheese

Taken from www.food.com/recipe/cheese-potato-clam-chowder-399538 (may not work)