Ingredients: 14 small potatoes, peeled and diced 1 can (17 oz.) cream style corn 1 can (12 oz.) whole kernel corn-do 2 tbsp. chicken bouillon powder 1 can (4 oz.) diced green chilies 1 tbsp + margarine 1 lg. onion (brown), diced fine 1 green pepper, diced fine seasonings* 2 c. medium cheddar cheese, shredded 1 1/2 c. monterey jack cheese,

Recipe Info Category: Soups Rating: 2 Contributor: Jane Gill

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