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 -- 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

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.

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