Slow Cooker Mexican Potato Corn Chowder

Slow Cooker Mexican Potato Corn Chowder

Thick and creamy, this soup is hearty enough to be a meal! Try this tasty soup topped with sour cream and diced bacon.

Cooking Time1 hr 30 min

Cooking MethodSlow Cooker


  • 14 small potatoes, peeled and diced
  • 1 can (17 ounces) cream-style corn
  • 1 can (12 ounces) whole kernel corn, undrained
  • 2 tablespoons chicken bouillon powder
  • 1 can (4 ounces) diced green chilies
  • 1 tablespoon butter or margarine
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cups medium cheddar cheese, shredded
  • 1 1/2 cup Monterey Jack cheese, shredded


  1. 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 (Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly.
  2. Place in large (5-6 qt.) slow cooker on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

Close Window