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    Mexican Potato Corn Chowder


    Source of Recipe


    Aunt Saunny

    14 sm Potatoes -- peeled and diced
    1 can (17 oz.) cream style corn
    1 can(12 oz.) whole kernel corn-do not drain
    2 tabelespoon Chicken bouillon powder
    1 can (4 oz.) diced green chilies
    1 tablespoon margarine
    1 lg Onion (brown) -- diced fine
    2 c Medium cheddar cheese -- Shredded
    1 1/2 c Monterey jack cheese Shredded
    1 Green Pepper -- diced fine

    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 (salt, garlic powder, dash of Worcestershire sauce). Heat until tender.
 

 

 

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