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Mexican Style Corn and Potato Chowder

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When was the last time you had a tasty Mexican soup recipe? Tonight, treat yourself right with this Mexican-Style Corn and Potato Chowder recipe. Easy Mexican slow cooker recipes are simply unbeatable.

Ingredients
  • 14 small potatoes, diced with the skins left on
  • 1 cup homemade creamed corn, or 1 17-ounce can
  • 1 12-ounce can whole kernel corn, not drained
  • 2 tablespoons low sodium chicken bouillon powder
  • 1 4-ounce can diced green chilies
  • 1 tablespoon butter substitute or margarine
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cups reduced fat cheddar cheese, shredded
  • 1 1/2 cups reduced fat Monterey Jack cheese, shredded
Instructions
  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 desired seasonings (Lawry's season salt, garlic powder, dash of Worcestershire sauce are good choices). Heat until bubbly.
     
  3. Place in a 5 to 6-quart slow cooker on high until it bubbles again and then turn to low.
     
  4. Stir in shredded cheese. Simmer on low for at least one hour.

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