Categories: Soups/stews, Cheese/eggs 
      Yield: 8 servings 
  
      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.