Be the first to Mexican corn chowder recipe with potatoes and corn is cooked in the crockpot.
Cook Time: 2 hours
Ingredients:
- 14 small potatoes, peeled and diced, about 1 1/2 pounds
- 1 can (16 oz.) cream style corn
- 1 can (12 oz.) whole kernel corn (niblets), undrained
- 2 tablespoons chicken bouillon granules
- 1 can (4 oz.) diced green chilies
- 1 tbsp butter
- 1 cup chopped onion, sauteed in butter until golden brown
- 1 green pepper, diced fine
- 1 to 2 teaspoons seasoned salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried parsley flakes
- dash Worcestershire sauce
- 2 c. medium Cheddar cheese, shredded
- 1 1/2 c. Monterey Jack cheese, shredded, or Mexican blend of cheeses
Preparation:
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 and heat until
bubbly. Transfer to a large (5 to 6 qt.) slow cooker; cover and cook on HIGH for 1 hour. Reduce to LOW and stir in shredded cheese; cook for 1 hour longer.
More Chowder Recipes:
Corn Chowder with Potatoes
Beef and Corn Chowder Recipe
Crockpot Corn Chowder Recipe
Tuna Chowder
Catfish Chowder
Fish Chowder
Chicken and Corn Chowder
Conch Chowder
Chicken Chowder
Country Chicken Chowder
Sausage Chowder
Manhattan Style Clam Chowder Recipe
Crockpot Clam Chowder Recipe
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
