Crockpot Mexican Potato Corn Chowder Recipe

Posted by Hillary on August 29th, 2008 at 11:21am

This is a soup to make as an accompaniment to any Mexican dish.

Rate this recipe and see reviews here!

Ingredients

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

Directions

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.

Rate this recipe and see reviews here!

Tags: corn chowder recipes, crockpot soup recipes, Mexican recipes, potato soup recipes

Under Mexican+ chowder+ corn+ crockpot soup+ potato Tags: corn chowder recipes, crockpot soup recipes, Mexican recipes, potato soup recipes