Memorial Day Recipes

Crockpot Mexican Potato Corn Chowder

  • Print
Crockpot Mexican Potato Corn Chowder

Rating:

(0 votes) 0 0

This is a soup to make as an accompaniment to any Mexican dish.

Ingredients

  • 14 small potatoes, peeled and diced
  • 1 17 oz. can cream style corn
  • 1 12 oz. can whole kernel corn, undrained
  • 2 Tbs. chicken bouillon powder
  • 1 4 oz. can diced green chilies
  • 1 Tbs. margarine
  • 1 large onion, diced fine
  • 1 green pepper, diced fine
  • 2 C. medium cheddar cheese, shredded
  • 1 1/2 C. Monterey Jack cheese, shredded

Directions

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.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.

Review this recipe:

Signup