Title: Crockpot Mexican Potato Corn Chowder
Categories: Crockpot
Yield: 4 Servings

14	sm	Potatoes -- peeled and
		Diced
1	cn	(17 oz.) cream style corn
1	cn	(12 oz.) whole kernel
		Corn-do not drain
2	tb	Chicken bouillon powder
1	cn	(4 oz.) diced green chilies
1	tb	+ margarine
1	lg	Onion (brown) -- diced fine
1		Green
		Seasonings*
2	c	Medium cheddar cheese --
		Shredded
1 1/2	c	Monterey jack cheese
		Shredded
		Pepper -- diced fine

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

From the recipe files of Carole Walberg

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