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Recipe by: crepin
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See below ingredients and instructions of the recipe
1 pk (5.25 oz.) dry au gratin 2 c Water
-potatos 2 c Milk
1 cn (15.25 oz.) whole kernel 1 1/2 c Grated Cheddar cheese
-corn--undrained 1 cn (2.25 oz.) sliced ripe
1 c Picante sauce -olives--drained
Tortilla chips
In a large saucepan combine potatos, corn, picante sauce and water.
Bring to a boil; reduce heat, cover and simmer for 25 minutes or
until potatos are tender, stirring occcasionally. Add dry cheese
sauce mix from au gratin potato package, milk, cheddar cheese and
olives. Cook until cheese is melted and soup is heated through,
stirring occasionally.
Serve with chips.
Makes 8 cups.
Posted by Bob Stein. Courtesy of Fred Peters.
English celebrity chef also known as The Naked Chef. BBC food television shows.

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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