"We love to eat a hot cup of corn chowder, especially when it's extra creamy...."
INGREDIENTS
•
14 small potatoes, peeled and diced
•
1 large onion, diced
•
1 green pepper, diced
•
1 17-oz. cream style corn can
•
1 12-oz. whole kernel corn can, undrained
•
2 Tbs. chicken bouillon powder
•
1 4-oz. diced green chillies can
•
1 Tbs. margarine butter
•
2 C. shredded cheddar cheese
•
1 1/2 C. shredded Monterey Jack cheese