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Mexican Potato Corn Chowder
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14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbl. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbl + 1 tsp. butter
1 large onion (brown), diced fine
1 green pepper, diced fine
Seasonings
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 (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.
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