Ingredients

1 can 15-oz. or 16.5-oz. cream-style corn
2 Potatoes, peeled, diced
2 Tbsp. Fresh chives, chopped
1 can 4-oz. . diced green chilies-drained
2 oz. Jar pimientos, chopped
1/2 C. Ham, chopped
3 C. Chicken broth or bouillon
1 C. Milk or light cream
1 C. Monterey Jack cheese (4-oz.) shredded

Cooking Instructions

In crock pot, combine all ingredients except milk/cream and cheese. Cover and cook on low 7 to 8 hours or until potatoes are tender. Stir in milk or cream. Reheat, if desired. Serve in individual bowls, sprinkle with shredded cheese.
 
 
Jesus answered and said to him, "Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God." (John 3:3)