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Source: America's Favorite Food Associations

Crockpot Mexican Potato Corn Chowder
A tasty meal!
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Serves: 7
Prep Time: 20 minutes
Cook Time: 1 hour
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14 potatoes, small, peeled and diced
17 ounces cream style corn
12 ounces whole kernel corn, undrained
2 tablespoons chicken bouillon
4 ounces green chiles, diced
1 tablespoon margarine
1 onion, large, diced fine
1 green pepper, diced fine
2 cups Shredded Cheddar cheese
1 1/2 cups shredded 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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