Name: Slow Cooker Mexican Potato Corn Chowder
Cook time: 1 h 30 min
Ingredients: 14 small potatoes, peeled and diced; 1 can (17 ounces) cream-style corn; 1 can (12 ounces) whole kernel corn, undrained; 2 tablespoon chicken bouillon powder; 1 can (4 ounces) diced green chilies; 1 tablespoon butter or margarine; 1 large onion, diced; 1 green pepper, diced; 2 cup medium cheddar cheese, shredded; 1 1/2 cup Monterey Jack cheese, shredded

Slow Cooker Mexican Potato Corn Chowder

Thick and creamy, this soup is hearty enough to be a meal! Try this tasty soup topped with sour cream and diced bacon.

Cooking Time1 hr 30 min

Cooking MethodSlow Cooker

Ingredients

14 small potatoes, peeled and diced
1 can (17 ounces) cream-style corn
1 can (12 ounces) whole kernel corn, undrained
2 tablespoons chicken bouillon powder
1 can (4 ounces) diced green chilies
1 tablespoon butter or margarine
1 large onion, diced
1 green pepper, diced
2 cups medium cheddar cheese, shredded
1 1/2 cup Monterey Jack cheese, shredded

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 and seasonings (Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly.
Place in large (5-6 qt.) slow cooker on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.