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8 large potatoes, peeled and diced
1 can (17 ounce) cream style corn
1 can (12 ounce) whole kernel corn, undrained
2 Tbsp chicken bouillon powder
1 can (4 ounce) diced green chilies
1 Tbsp margarine
1 onion, diced
1 green bell pepper, diced
Salt, pepper and garlic powder to taste
2 cups Cheddar cheese, shredded
1-1/2 cups Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, until almost done. Add onion and green pepper. Stir in corns,
chilies and seasonings. Heat until bubbly. Place in large crockpot on high until it boils again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.