Green Chile Corn Chowder |
| Name: |
Cindy Moritz |
| Base: |
Newport Naval Air Base, Newport, RI |
| Recipe: |
Makes 8 servings:
16 oz can cream-style corn
3 potatoes, peeled & diced
2 T. chopped fresh chives
4-oz. can diced green chilies, drained
2-oz. jar chopped pimentos, drained
1/2-3/4 C. chopped cooked ham
2 10-1/2 oz. cans chicken broth
salt to taste
pepper to taste
Tabasco sauce to taste
1 C. milk
shredded Monterey Jack cheese
1. Combine all ingredients except milk and cheese in slow cooker.
2. Cover. Cook on low 7-8 hours or until potatoes are tender.
3. Stir in milk. Heat until hot.
4. Top individual servings with cheese. Serve w/ homemade bread.
Recipe from Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round by Phyllis Pellman Good & Dawn J. Ranck |
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