Crockpot Mexican Potato Corn Chowder

Crockpot Mexican Potato Corn Chowder

  • 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 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

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.