1. In large saucepan, melt butter over medium high heat. Add celery; 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; return to boiling. Dissolve gravy mix in milk and cream; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.2mg||12 %|
|Sodium 1509.3mg||52 %|
|Potassium 596mg||16 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 38.6g|
|Protein 8.6g||12 %|
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Calories per serving: 308
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