Mexican Crockpot Chowder

[Guest guest]

Mexican Crockpot Chowder

 

14 small potatoes, peeled and diced

1 tbsp margarine

1 large onion, diced fine

1 green pepper, diced fine

1 can (17 oz.) cream style corn

1 can (12 oz.) whole kernel corn-do not drain

2 tbsp. Mckays chicken-style seasoning

1 can (4 oz.) diced green chilies

1/4 tsp season salt

1/4 tsp garlic powder

dash of Worcestershire sauce

2 cups medium Cheddar cheese, shredded

1 1/2 cup Monterey Jack cheese,shredded

 

Cover potatoes with water and boil gently, uncovered

until you can pierce them easily with a fork. Saute

onion and green peppe in margarine and add to potatoes

along with the corns, chilies and seasonings. 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, adding a little water if it becomes to

dry.

 

 

 

 

 

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