Crockpot Mexican Potato Corn Chowder Recipe
Servings: 1
Ingredients
- 14 sm potatoes peeled, diced
- 1 can cream style corn - (17 ounce)
- 1 can whole kernel corn - (12 ounce) don't drain
- 2 Tbsp. chicken bouillon pwdr
- 1 can diced green chilies - (4 ounce)
- 1 Tbsp. butter or possibly margarine for sauteeing
- 1 lrg yellow onion diced fine
- 1 x green pepper diced fine Lawry's seasoning salt to taste Garlic pwdr to taste
- 1 dsh Worcestershire sauce
- 2 c. shredded medium Cheddar cheese
- 1 1/2 c. shredded Monterey Jack cheese
Directions
- Cover potatoes with water and boil gently, uncovered till you can pierce them easily with a fork. Add in sauteed onion and green pepper. Stir in corns, chilies, Lawry's seasoning, garlic pwdr, and Worcestershire sauce. Heat till bubbly. Place in large (5- to 6-qt) crockpot on HIGH till it bubbles again and then turn to LOW. Stir in shredded cheese. Simmer on LOW for at least 1 hour.
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