This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow Cooker Mexican Corn Chowder
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- #112175
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
14 small potatoes, peeled and diced
1 can (17 ounce size) cream style corn
1 can (12 ounce size) whole kernel corn, do not drain
2 tablespoons chicken bouillon granules
1 can (4 ounce size) diced green chilies
1 tablespoon margarine
1 large onion (brown), diced fine
1 green bell pepper, diced fine
2 cups medium Cheddar cheese, shredded
1 1/2 cup Monterey jack cheese, shredded
Seasonings
seasoned salt
garlic powder
1 dash Worcestershire sauce
directions
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. Heat until bubbly.
Place in large (5-6 qt.) crock pot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
added by
mgordon
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
463 calories, 18 grams fat, 60 grams carbohydrates, 19 grams protein per serving.
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