Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      small         potatoes -- peeled and diced
   1      can           (17 oz.) cream style corn
   1      can           (12 oz.) whole kernel corn-do not drain
   2      tablespoons   chicken bouillon powder
   1      can           (4 oz.) diced green chilies
   1      tablespoon    + margarine
   1      large         onion (brown) -- diced fine
   1      green         pepper -- diced fine
                        Seasonings*
   2      cups          medium Cheddar cheese -- shredded
   1 1/2  cups          Monterey Jack cheese shredded

Preparation:

Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hou