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Ingredients Jump to Instructions ↓

  1. 14 small potatoes -- peeled and diced

  2. 1 can (17 oz.) cream style corn

  3. 1 can (12 oz.) whole kernel corn-do not drain

  4. 2 tablespoons chicken bouillon powder

  5. 1 can (4 oz.) diced green chilies

  6. 1 tablespoon 1 large onion (brown) -- diced fine

  7. 1 green pepper -- diced fine Seasonings*

  8. 2 cups medium Cheddar cheese -- shredded

  9. 1 1/2 cups Monterey Jack cheese shredded

Instructions Jump to Ingredients ↑

  1. Preparation : 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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