MEXICAN POTATO CORN CHOWDER CROCK POT RECIPE
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This is a different way of making chowder and also for how I normally use my crock pot. Most of the work is done on the stove top and the crock pot brings it all together. This is perfect for group events and is loved by those with hearty appetites.
14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbl. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbl + 1 tsp. butter
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 in corns, chilies and seasonings (Lawry's season 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.
