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    Crockpot Mexican Potato Corn Chowder

    Source of Recipe

    Mary F

    List of Ingredients

    14 sm. potatoes, peeled and diced
    1 can (17 oz.) cream style corn
    1 can (12 oz.) whole kernel corn, undrained
    2 tbsp. chicken bouillon powder
    1 can (4 oz.) diced green chilies
    1 tbsp margarine
    1 lg. onion, diced fine
    1 green pepper, diced fine
    2 c. medium Cheddar cheese, shredded
    1 1/2 c. Monterey Jack cheese, shredded


    Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sautéed 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.) crock pot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.




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