Creamy Chicken Vegetable Chowder

1 1/2 cups Milk
1 cup Chicken broth
1 can cream of potato soup
1 can cream of chicken soup
2 cups chicken or turkey, cooked, cubed
1/3 cup green onion, chopped
1 11-oz can Green Giant Mexicorn, drained
1 4.5 -oz can Mushroom, sliced
1 4.5 -oz can Green Chiles, chopped
1 1/2 cups Cheddar cheese (6 oz), shredded

In 4-quart saucepan combine milk, broth, potato soup, and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender stirring occasionally. Remove from heat. Add cheese; stir until melted.

Recipe from Ann Kostal when we worked at CVCC. I think it might be from one of those 'Taste of Home' cookbook magazines.

I never follow the recipe exactly. This time I made 1/2 recipe (sort of). Used a can of cream of chicken soup, then filled the empty can with half milk half chicken stock. I had a lot of left-over cheese cubes, so I used handful of those. I added a whole can of chopped green chiles, regular corn, some frozen mushrooms, chicken and no green onions.