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Post by ellise on Jul 21, 2005 18:04:31 GMT 10
1 can 15-oz or 16.5-oz. cream style corn 2 potatoes, peeled and diced 2 Tbsp fresh chives, chopped 1 can 4-oz. diced green chiles, drained 2 oz jar pimientos, chopped 1/2 cup ham, chopped 3 cups chicken broth or bouillon 1 cup milk or light cream 1 cup (4-oz) monterey jack cheese, shredded In slow cooker, combine all ingredients except milk/cream and cheese. Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired. Serve in individual bowls; sprinkle with shredded cheese.
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