CROCKPOT MEXICAN POTATO CORN CHOWDER

By gaster16

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 tablespoons chicken bouillon powder
• 1 can (4 oz.) diced green chilies
• 1 tablespoon plus margarine
• 1 large onion (brown) diced fine
• 1 green pepper diced fine
• seasonings
• 2 cups medium Cheddar cheese shredded
• 1-1/2 cups Monterey Jack cheese shredded

Preparation

Step 1

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, chicken bouillon powder, 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 low for 1 hr.