Crockpot Green Chili Corn Chowder

With snow on the ground and the possibility of freezing fog I thought it would be a good time to make something warm and comforting. With just a little kick! The best part of this recipe? Fix it early with little mess and when you are done eating clean up is a snap. And of course it comes taste-tester approved.

  • 1 can 15-oz or 16.5 oz cream style corn
  • 4 potatoes, peeled and diced
  • 2 tbs fresh chives, chopped
  • 1 can 4 oz diced green chilies, drained
  • 2 oz jar pimentos, chopped
  • 1 cup diced ham
  • 3 cups chicken broth or bouillon
  • 1 cup milk or light cream
  • 1 cup montery jack cheese, shredded

Optional:

  • 1/4 cub cubed Velveeta cheese
  • 1/4 cup jalapeno juice

In crockpot combine all ingredients except milk/cream and cheese.  Cook on LOW 7 to 8 hours or until potatoes are tender.  Stir in milk or cream and cheese.  Reheat until cheese is melted.  If soup is too thin for your taste, you can thicken with instant mashed potatoes.  Just add to get desired consistency.


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