Post by April B. on Mar 12, 2004 11:21:29 GMT -6
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 tablespoon chicken
bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + 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
Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork.
Add sauteed onion and green pepper.
Stir incorns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce).
Heat until bubbly.
Place in large (5-6 quart) crockpot on high until it bubbles again and then turn to low.
Stir in shredded cheese.
Simmer on low for at least 1 hour
14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain 2 tablespoon chicken
bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + 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
Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork.
Add sauteed onion and green pepper.
Stir incorns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce).
Heat until bubbly.
Place in large (5-6 quart) crockpot on high until it bubbles again and then turn to low.
Stir in shredded cheese.
Simmer on low for at least 1 hour
