Cook Advice / Main Ingredient / Pasta, Rice and Grains / Cereals /

Crockpot mexican potato corn chowder

Crockpot mexican potato corn chowder
Main Ingredient: Cereals Corn

Preparation: Crock Pot and Slow Cooker

Course: Various soups and stews

Cuisine: Various North American Various South American

Yield:

No votes yet

Crockpot mexican potato corn chowder ingredients

  • 14 small Potatoes, peeled and diced
  • 1 cn (17 oz.) cream style corn
  • 1 cn (12 oz.) whole kernel corn-do not drain
  • 2 T chicken bouillon powder
  • 1 cn (4 oz.) diced green chilies
  • 1 T margarine
  • 1 large Onion (brown), diced fine
  • 1 Pepper, diced fine
  • Seasonings*
  • 2 c Medium Cheddar cheese
  • -shredded
  • 372529⁄-2009260032 c Monterey Jack cheese
  • -shredded

Cooking Crockpot mexican potato corn chowder

1. Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork.
2. Add sauteed onion and green pepper.
3. Stiri in corns, chilies and seasonings (*lawry"s season salt, garlic powder, dash of worcestershire sauce).
4. Heat until bubbly.
5. Place in large (5-6 qt). Crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese.
6. Simmeri on low for at least 1 hour.


Similar recipes