Crockpot Mexican Potato Corn Chowder
|6 bacon strips; uncooked and diced|
|3/4 cupcelery; diced|
|1 smallonion; diced|
|14 smallpotatoes; peeled, diced|
|1 cancream style corn - (17 oz)|
|1 canwhole kernel corn - (12 oz); do not drain|
|1 cancream of chicken soup|
|2 tablespoonchicken bouillon powder|
|1 candiced green chilies - (4 oz)|
|1 largeyellow onion; diced fine|
|1 green pepper; diced fine|
|1/2 teaspoonseasoned salt; to taste|
|2 teaspoonsdried parsley; or 1 TB fresh|
|1 teaspoonminced garlic; to taste|
|1 dashWorcestershire sauce|
|2 cupshredded medium Cheddar cheese|
|1 1/2 cupshredded Monterey Jack cheese|
Crockpot Mexican Potato Corn Chowder Preparation
In saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes. Drain.
In a 5-6 quart slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Stir in shredded cheese. Simmer on LOW for at least 1 hour.
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