Cooking Time:
approximately 1 hour on High and 1 hour on LowServings:
10-12
Ingredients
14 potatoes, small, peeled and diced, boiled in water17 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 (optional: red pepper)
2 c. cheese, medium cheddar, shredded
1 1/2 c. cheese, Monterey Jack, shredded
Slow Cooker 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!
- Put potatoes in 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.
- Put into large 5 – 6 quart slow cooker.
- Cover. Cook on High until it bubbles again and then turn to Low.
- Stir in shredded cheese.
- Cover again. Simmer on Low for at least 1 hour.
Happy Crocking!
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XOXO,
Jenn
Very good!! It was a thick hearty stew. Not spicy but full of flavor.
Can I use the cubed frozen hash browns as long as they are thawed first? CindodeMayo is my birthday and I would love to make this soup, but would prefer to use the hash browns because of time limitations.
Absolutely Darlene! Make this recipe your own. Happy Crocking!
What about canned ‘New Potatoess’? I think they might be better than hash browns, but that'[s just me. I’d like to know how it turns out if you do use the hash browns.
Vicki make any of the recipes on my website your own. None of us like or can eat all ingredients that are listed in recipes. Happy Crocking!
you don’t mention anything about seasoned salt or garlic powder or worchestershire sauce in list of ingredients or sautéing onions and peppers..You said which is very odd to add the sautéed onions and peppers and everything into the pot also??? Is this correct?? All goes into the pot of water with potatoes. If using frozen hash browns where does the water play into all this??
do you not drain the water from the potatoes before adding other ingredients? If so, shouldn’t there be a specific amount of water to begin with? Thanks!
Marsha you can drain some of the liquid off the potatoes, but reserve it as you may want to add some of the liquid back to the chowder. Everyone likes their chowder different, this way you can make it the way you like it. Happy Crocking!