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    CROCKPOT MEXICAN POTATO CORN CHOWDER


    Source of Recipe


    www

    14 sm. potatoes, peeled and diced
    1 can (17 oz.) cream style corn
    1 can (12 oz.) whole kernel corn, undrained
    2 tbsp. chicken bouillon powder
    1 can (4 oz.) diced green chilies
    1 tbsp margarine
    1 lg. onion, diced fine
    1 green pepper, diced fine
    2 c. medium Cheddar cheese, shredded
    1 1/2 c. Monterey Jack cheese, shredded

    Cover potatoes with water and boil gently, uncovered until you can
    pierce them easily with a fork. Add sauteed onion and green pepper.
    Stir in corns, chilies and seasonings (Lawry's season salt, garlic
    powder, dash of Worcestershire sauce). Heat until bubbly. Place
    in large (5-6 qt.) crockpot on high until it bubbles again and then
    turn to low. Stir in shredded cheese. Simmer on low for at least
    1 hour.

 

 

 

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