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Receta Crockpot Mexican Potato Corn Chowder

Name: Crockpot Mexican Potato Corn Chowder
Ingredients: 14 sm potatoes peeled, diced; 1 can cream style corn - (17 ounce); 1 can whole kernel corn - (12 ounce) don't drain; 2 Tbsp. chicken bouillon pwdr; 1 can diced green chilies - (4 ounce); 1 Tbsp. butter or possibly margarine for sauteeing; 1 lrg yellow onion diced fine; 1 x green pepper diced fine Lawry's seasoning salt to taste Garlic pwdr to taste; 1 dsh Worcestershire sauce; 2 c. shredded medium Cheddar cheese; 1 1/2 c. shredded Monterey Jack cheese

de Global Cookbook

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Ingredientes

14 sm potatoes peeled, diced
1 can cream style corn - (17 ounce)
1 can whole kernel corn - (12 ounce) don't drain
2 Tbsp. chicken bouillon pwdr
1 can diced green chilies - (4 ounce)
1 Tbsp. butter or possibly margarine for sauteeing
1 lrg yellow onion diced fine
1 x green pepper diced fine Lawry's seasoning salt to taste Garlic pwdr to taste
1 dsh Worcestershire sauce
2 c. shredded medium Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese

Direcciones

Cover potatoes with water and boil gently, uncovered till you can pierce them easily with a fork. Add in sauteed onion and green pepper. Stir in corns, chilies, Lawry's seasoning, garlic pwdr, and Worcestershire sauce. Heat till bubbly. Place in large (5- to 6-qt) crockpot on HIGH till it bubbles again and then turn to LOW. Stir in shredded cheese. Simmer on LOW for at least 1 hour.