Kelly Amos Pittsboro, NC

Prep. Time: 15 Minutes
Cooking Time: 7¼–8¼ Hours

Ingredients

  • 16-oz. can cream-style corn
  • 3 potatoes, peeled and diced
  • 2 Tbsp. chopped fresh chives
  • 4-oz. can diced green chilies, drained
  • 2-oz. jar chopped pimentos, drained
  • ½–¾ cup chopped cooked ham
  • 2 10½-oz. cans chicken broth
  • salt to taste
  • pepper to taste
  • Tabasco sauce to taste
  • 1 cup milk
  • shredded Monterey Jack cheese

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine all ingredients except milk and cheese in slow cooker.
  2. Cover. Cook on Low 7–8 hours or until potatoes are tender.
  3. Stir in milk. Heat until hot.
  4. Top individual servings with cheese. Serve with homemade bread.

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