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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

Ingredients

  • 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

Instructions

  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.

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