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**Slow Cooker Mexican Potato Corn Chowder

Slow Cooker Mexican Potato Corn Chowder

  • Cooking Time:

    approximately 1 hour on High and 1 hour on Low
  • Servings:

    10-12

Ingredients

14 potatoes, small, peeled and diced, boiled in water
17 oz. corn, cream style, canned
12 oz. corn, whole kernel, undrained, canned
2 T. chicken bouillon powder
4 oz. green chilies, diced, canned
1 T. margarine
1 onion, large, diced fine
1 green pepper, diced fine (optional: red pepper)
2 c. cheese, medium cheddar, shredded
1 1/2 c. cheese, Monterey Jack, shredded

Slow Cooker Mexican Potato Corn Chowder is so good, and has a nice kick to it. Crocking time is short, so it can be ready rather quickly!

  1. Put potatoes in water and boil gently, uncovered until you can pierce them easily with a fork.
  2. Add sautéed onion and green pepper.
  3. Stir in corns, chilies and seasonings (Lawry’s season salt, garlic powder, dash of Worcestershire sauce).
  4. Heat until bubbly.
  5. Put into large 5 – 6 quart slow cooker.
  6. Cover. Cook on High until it bubbles again and then turn to Low.
  7. Stir in shredded cheese.
  8. Cover again. Simmer on Low for at least 1 hour.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

**Slow Cooker Mexican Potato Corn Chowder - Nutrition

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley
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Ashley

Very good!! It was a thick hearty stew. Not spicy but full of flavor.

Darlene
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Darlene

Can I use the cubed frozen hash browns as long as they are thawed first? CindodeMayo‬ is my birthday and I would love to make this soup, but would prefer to use the hash browns because of time limitations.

Vicki
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Vicki

What about canned ‘New Potatoess’? I think they might be better than hash browns, but that'[s just me. I’d like to know how it turns out if you do use the hash browns.

Sandie
Guest

you don’t mention anything about seasoned salt or garlic powder or worchestershire sauce in list of ingredients or sautéing onions and peppers..You said which is very odd to add the sautéed onions and peppers and everything into the pot also??? Is this correct?? All goes into the pot of water with potatoes. If using frozen hash browns where does the water play into all this??

Marsha
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Marsha

do you not drain the water from the potatoes before adding other ingredients? If so, shouldn’t there be a specific amount of water to begin with? Thanks!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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