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Recipe Source: cdkitchen.com
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Mexican Corn Chowder
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Serves/Makes: 8
Ready in: 1-2 hrs
- 14 small potatoes, peeled and diced
- 1 can (17 ounce size) cream style corn
- 1 can (12 ounce size) whole kernel corn, do not drain
- 2 tablespoons chicken bouillon granules
- 1 can (4 ounce size) diced green chilies
- 1 tablespoon margarine
- 1 large onion (brown), diced fine
- 1 green bell pepper, diced fine
- 2 cups medium Cheddar cheese, shredded
- 1 1/2 cup Monterey jack cheese, shredded
***Seasonings***
- seasoned salt
- garlic powder
- 1 dash Worcestershire sauce
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. Heat until bubbly. Place in large (5-6 qt.) crock pot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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