• 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

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.