Mexican Style Corn and Potato Chowder
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.
Cooking MethodSlow Cooker
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 tablespoon 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 cup reduced fat cheddar cheese, shredded
- 1 1/2 cup reduced fat Monterey Jack cheese, shredded
Instructions
- 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 desired seasonings (Lawry's season salt, garlic powder, dash of Worcestershire sauce are good choices). Heat until bubbly.
- Place in a 5 to 6-quart slow cooker on high until it bubbles again and then turn to low.
- Stir in shredded cheese. Simmer on low for at least one hour.