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.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)