Crockpot Mexican Potato Corn Chowder

Course : Chowders
Serves: 4
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14 small potatoes -- peeled and diced
17 ounces cream style corn
12 ounces whole kernel corn-do not drain
2 tablespoons chicken bouillon powder
4 ounces diced green chilies
1 tablespoons margarine
1 large onion (brown) -- diced fine
1 medium green pepper diced fine
2 cups medium Cheddar cheese -- shredded
1 1/2 cups Monterey Jack cheese shredded

Preparation / Directions:

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 hou

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