CROCKPOT MEXICAN POTATO CORN CHOWDER
Source of Recipe
Submitted by Janice to Hearts Home Fri Mar 24, 2000
List of Ingredients
- 14 sm. 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 lg. onion (brown), diced fine
- 1 green pepper, diced fine
- Seasonings*
- 2 c. medium Cheddar cheese, shredded
- 1 1/2 c. Monterey Jack cheese, shredded
Instructions
- 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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