The first soup we're going to try is a corn chowder recipe.
1 C chopped celery
1 C chopped onion
1 (32 oz) carton reduced-sodium chicken broth
3 C potatoes, peeled and cubed
1 can whole kernel corn
1 can creamed corn
1 (2.5 oz) pkg country-style gravy mix
2 C milk
8 0z Velveeta, cubed
2 T butter
salt & pepper to taste
shredded Colby cheese, green onions, croutons, etc for garnish
In a large soup pot, heat butter over medium-high heat. Add celery and onion; cook until soft and tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes, or until potatoes are soft, stirring occasionally.
Stir in both cans of corn; return to boiling. In a small bowl, dissolve gravy mix in the milk; stir into the boiling soup mixture. Add Velveeta and cook over low, stirring until cheese is melted. Add salt and pepper to taste.
Garnish with shredded Colby cheese, green onions, croutons, or whatever you might like.