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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)