Mexican Potato Corn Chowder
Grrrrrgh!
Course : Chowders
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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      tablespoon    butter or margarine
   1      large         onion -- diced fine
   1      medium        green bell pepper -- diced fine
                        Lawrey's seasoned salt -- to taste
                        garlic powder -- to taste
                        Worcestershire sauce -- to taste
   2      cups          shredded cheddar cheese
   1 1/2  cups          shredded monterey jack cheese
 

Preparation:

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.