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Nancy's Kitchen - Tried and Tested Recipes
Crockpot Mexican Potato Corn Chowder

Crockpot Mexican Potato Corn Chowder

14 small potatoes, peeled and diced
1 17 oz. can cream style corn
1 12 oz. can whole kernel corn, undrained
2 Tbs. chicken bouillon powder
1 4 oz. can diced green chilies (I use red chopped pepper)
1 Tbs. margarine
1 large onion, diced fine
1 green pepper, diced fine
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 sautéed onion and green pepper. Stir in corns, chilies and seasonings (Lawry's seasoned 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.
Artemis in NYC


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