Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 Green Chile Corn Chowder 1 can 16.5-oz. cream style corn 2 Potatoes peeled and diced 2 TB Fresh chives, chopped 1 can 4-oz. diced green chiles, drained 2 oz Jar pimientos, chopped 3 c broth or bouillon 1 c Milk or light cream 1 c Monterey Jack cheese; (4-oz) shredded In slow cooker, combine all ingredients except milk/cream and cheese. Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired. Serve in individual bowls; sprinkle with shredded cheese. Happy Cooking! Jenny M., Moderator ~vegcrockpotcook~ Quote Link to comment Share on other sites More sharing options...
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