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.
 
 
May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.(Romans 15:13)