Mexican Potato Corn Chowder
|Course : Chowders
Preparation / Directions:
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.