1 15 oz can cream style corn
4 large potatoes, peeled and diced
2 T onions, chopped
1 4 oz can diced green chilies, drained
2 oz jar pimientos, chopped
1/2 c ham, cubed
3 c chicken broth
1 c milk or cream
(opt) 1 c shredded monterey jack cheese
In slow cooker, combine all ingredients except milk and cheese. Cover and cook on low 7-8 hours, until potatoes are tender. Stir in milk. Reheat. Serve in individual bowls, sprinkle with cheese.
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