Crockpot Mexican Potato Corn Chowder

Recipe Ingredients

14		Potatoes - peeled, diced (small)
1		Cream style corn - (17 oz)
1		Whole kernel corn - (12 oz) - do not drain
2 tablespoons	30ml	Chicken bouillon powder
1		Diced green chilies - (4 oz)
1 tablespoon	15ml	Butter or margarine - for sauteeing
1 tablespoon	15ml	Yellow onion - diced fine (large)
1		Green pepper - diced fine
		Lawry's seasoning salt - to taste
		Garlic powder - to taste
1		Worcestershire sauce
2 cups	292g / 10oz	Shredded medium Cheddar cheese
1 1/2 cups	219g / 7.7oz	Shredded Monterey Jack cheese

Recipe Instructions

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, Lawry's seasoning, garlic powder, and Worcestershire sauce. Heat until bubbly. Place in large (5- to 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.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.