Mexican Potato Corn Chowder

Crockpot mexican potato corn chowder

MexicanChickenIntermediate240 minBy Northstar

Ingredients

Servings

14 small potatoes, peeled and diced
1 can cream style corn, 17 oz.
1 can whole kernel corn-do not drain, 12 oz.
2 tbsp chicken bouillon powder
1 can diced green chilies, 4 oz.
1 tbsp + margarine
1 lg. onion , diced fine, brown
1 green pepper, diced fine
Seasonings*
2 cup medium Cheddar cheese, shredded
1 0.5 cup Monterey Jack cheese, shredded
easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and
seasonings .
and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.

1
Cover potatoes with water and boil gently, uncovered until you can pierce them
2
Heat until bubbly. Place in large crock pot on high until it bubbles again