Crockpot Corn and Bean Chowder Stew

Crockpot Corn and Bean Chowder Stew


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This corn and bean chowder stew will be a great winter appetizer or side for any get together. With the great veggies and beans this dish will be a bowl of deliciousness.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4-6 servings


  • 1 can kidney beans, drained and washed
  • 1 package fresh mushrooms, sliced
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 tomato, chopped
  • 1 17-oz. cream style corn can
  • 1 12-oz. whole kernel corn can, undrained
  • 2 Tbs. chicken bouillon powder
  • 1 4-oz. diced green chillies can
  • 1 Tbs. margarine butter
  • 2 C. shredded cheddar cheese
  • 1 1/2 C. shredded Monterey Jack cheese

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Sauté onions, tomato, mushrooms, and green peppers. Stir in corns, beans, powder, chillies, and butter. Heat until mixture bubbles. Place everything in the crockpot and cook on high until it bubbles. Simmer on low for 1 hour. 

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