Esta es una exhibición prevé de cómo se va ver la receta de 'Crockpot Mexican Potato Corn Chowder' imprimido.

Receta Crockpot Mexican Potato Corn Chowder
by Global Cookbook

Crockpot Mexican Potato Corn Chowder
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. 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.