Ingredients
1 (15- or 16-ounce) can cream-style corn
2 potatoes, peeled
2 tablespoons chopped fresh chives
1 (4-ounce) can diced green chiles, drained
1 (2-ounce) jar pimientos, chopped
1/2 cup chopped ham
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup shredded Monterey jack cheese
Directions
In slow cooker, combine corn, potatoes, chives, chiles, pimientos, ham and broth or bouillon. Cover and cook on low 7-8 hours or until potatoes are tender. Stir in milk or light cream. Reheat, if desired. Serve in individual bowls. Sprinkle with shredded cheese.