- 14 potatoes, small, peeled and diced, boiled in water
- 17 oz. corn, cream style, canned
- 12 oz. corn, whole kernel, undrained, canned
- 2 T. chicken bouillon powder
- 4 oz. green chilies, diced, canned
- 1 T. margarine
- 1 onion, large, diced fine
- 1 green pepper, diced fine
- 2 c. cheese, medium cheddar, shredded
- 1 1/2 c. cheese, Monterey Jack, shredded
Crock Pot Mexican Potato Corn Chowder is so good, and has a nice kick to it. Crocking time is short, so it can be ready rather quickly!
1. Put potatoes in water and boil gently, uncovered until you can pierce them easily with a fork.
2. Add sautéed onion and green pepper.
3. Stir in corns, chilies and seasonings (Lawry’s season salt, garlic powder, dash of Worcestershire sauce).
4. Heat until bubbly.
5. Put into large (5-6 qt.) crock pot.
6. Cover. Cook on High until it bubbles again and then turn to Low.
7. Stir in shredded cheese.
8. Cover again. Simmer on Low for at least 1 hour.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Very good!! It was a thick hearty stew. Not spicy but full of flavor.