Mexican Potato Corn Chowder
14 small potatoes, peeled and diced
1 17 ounce can cream style corn
1 12 ounce can whole kernel corn, do not drain
2 tablespoons chicken bouillon powder
1 4 ounce can diced green chilies
1 tablespoon margarine
1 large onion, diced fine
1 green pepper, diced fine
Lawry’s season salt
garlic powder
dash of Worcestershire sauce
2 cups medium Cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings. Heat until bubbly. Place in large crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
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