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Crockpot Mexican Potato Corn Chowder

14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn, undrained
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp margarine
1 lg. onion, diced fine
1 green pepper, diced fine
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded

Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork. Add sautéed 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 hour.

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