Mexican Potato Corn Chowder
14 sm Potatoes -- peeled and diced
1 can (17 oz.) cream style corn
1 can(12 oz.) whole kernel corn-do not drain
2 tabelespoon Chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tablespoon margarine
1 lg Onion (brown) -- diced fine
2 c Medium cheddar cheese -- Shredded
1 1/2 c Monterey jack cheese Shredded
1 Green Pepper -- diced fine
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 (salt, garlic powder, dash of
Worcestershire sauce). Heat until tender.
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