Mexican Potato Corn Chowder

Ingredients:

14	small	potatoes -- peeled and diced
17	ounces	cream style corn
12	ounces	whole kernel corn -- undrained
2	tablespoons	chicken bouillon powder
4	ounces	chopped green chiles
1	tablespoons	butter or margarine
1	large	onion -- diced fine
1	medium	green bell pepper -- diced fine
1/2	teaspoon	Lawreys seasoned salt -- to taste
1/2	teaspoon	garlic powder -- to taste
1/2	teaspoon	Worcestershire sauce -- to taste
2	cups	shredded cheddar cheese
1 1/2	cups	shredded monterey jack cheese

1. Cover potatoes with water and boil gently, uncovered, until you can pierce them easily with a fork.

2. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings. Heat until bubbly.

3. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheeses.

4. Simmer on low for at least 1 hour. Serve.