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    Mexican Corn Chowder


    Source of Recipe


    Southern U.S. Cuisine

    Recipe Link: http://southernfood.about.com

    List of Ingredients




    14 small potatoes; peeled and diced
    1 can (17 oz) cream style corn
    1 can (12 oz) whole kernel corn; do not drain
    2 Tbsp. chicken bouillon powder
    1 can (4 oz) diced green chilies
    1 Tbsp. margarine
    1 large onion; diced fine
    1 green pepper; diced fine
    Seasonings**
    2 cups medium cheddar cheese; shredded
    1 1/2 cup Monterey Jack cheese; shredded

    Recipe



    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 (**Lawrey's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly.

    Place in large (5-6 quart) slow cooker/Crock Pot 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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