Trish's Corn Chowder

• 4 large potatoes, peeled and diced
• 12 cup celery, chopped
• 12 cup onion, chopped
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can cream-style corn
• 1 (16 ounce) can chicken broth
• 1 (10 ounce) can cream of chicken soup
• 4 ounces Velveeta cheese
• 14 cup butter
• 1 cup milk or 1 cup cream or 1 cup half-and-half

1. Cook potatoes, celery and onion until potatoes are tender, covering with water.
2. Pour off some of the water if you feel necessary.
3. Add remaining ingredients.
4. Simmer on Med-Low (depending on your stove) until the Velveeta is melted.
5. Season with Mortons Nature Seasoning Blend and 4 Dashes of Tabasco Sauce (optional).
6. Also I use a palm full of Mrs.
7. Dash original.
8. Can be made in crock-pot but leave out Velveeta and milk until about 30-40 minutes before serving.

potatoes, celery, onion, whole kernel corn, creamstyle, chicken broth, cream of chicken soup, velveeta cheese, butter, milk

Taken from www.food.com/recipe/trishs-corn-chowder-140972 (may not work)