I Finally Ate At Vicki's Lunch Van! (but then I had to cook dinner!)

So, for months I've been trying to figure out a way to get to try the Hamburger voted #1 in Alabama. Seriously…and even after eating our way through Destin and Seaside for the past few days I was on a mission! (I think I learned this trait early on…from my mother!) 

She is the queen of finding the best food anywhere at anytime!
by the way…it's not in a van anymore!

 But I'm serious, even after eating some of the best seafood, even after not sleeping for the past two nights thanks to a sinus infection and then the horrible storms that rolled through Sandestin around 3:00 am last night…even after knowing all that we had to do once we got back to Birmingham I secretly found the directions to this delectable hole in the wall kind of place! And boy, am I glad we did! It's actually in Montgomery and not very far off the interstate. Trust me on this one…it wasn't voted #1 for nothing! It was everything and then some! Jim loved it as much as I did…our only downfall was that we didn't split it! They are huge and we ended up only eating about half of it…it was still worth it though! And only $7.00 for the combo meal! Can you believe I'm even saying this? I seriously believe I missed my calling as a food critic! The kicker was when we got home and I had to go to the store to get groceries! Nothing even remotely sounded good since we were so full and I sat and stared at Pinterest hoping for inspiration! Then I remembered this yummy soup that I had made a long time ago! Thought I would share the recipe with you. 
This is the perfect go to meal when you want ease and a lot of leftovers.

 On top of that it was so wonderful to come home to chilly weather after being in hot, sunny Florida! 

Green Chili Potato Corn Chowder

8 Cups peeled, diced red potatoes
1 onion, diced
2 Tablespoons unsalted butter
7-8 Cups chicken broth or stock
2-3 Cups white corn ( I used the frozen )
2 small cans diced, green chilies
1/2 Tablespoon salt
1 teaspoon pepper
1/2-1 Tablespoon dried thyme
1 teaspoon Crystal hot sauce
1 package peppered gravy mix

2-3 Cups warm, 1% milk
6 ounces diced Velveeta cheese 
garnishes: shredded cheddar, green onions, hot sauce

Saute the onion in the butter until softened. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook for 25 minutes covered. Add the corn, salt, pepper, thyme and green chilies. Let simmer for another 30 minutes, covered. Warm the milk and whisk in the gravy mix. Slowly add to the soup mixture. Let simmer another 10-20 minutes. Add the Velveeta and simmer until melted, stirring occasionally. Serve in bowls and let people top with toppings if desired. 
This is so yummy and completely satisfying served with corn bread or corn muffins. Let me know how you like it!