Soups
Slow Cooker Mexican Potato Corn Chowder
Jenn Bare's slow-cooker soups. About approximately 1 hour on High and 1 hour on Low in the crock, serves 10-12.
Written byJenn Bare
Method
Step by step
- 01
Put potatoes in water and boil gently, uncovered until you can pierce them easily with a fork.
- 02
Add sautéed onion and green pepper.
- 03
Stir in corns, chilies and seasonings (Lawry’s season salt, garlic powder, dash of Worcestershire sauce).
- 04
Heat until bubbly.
- 05
Put into large 5 – 6 quart slow cooker.
- 06
Cover. Cook on High until it bubbles again and then turn to Low.
- 07
Stir in shredded cheese.
- 08
Cover again. Simmer on Low for at least 1 hour.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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