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Daily Archives: April 19, 2018

Mexican Corn Chowder in the Slow Cooker Recipe by Leah

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This Mexican twist on Chowder is creamy with just the right amount of kick to it.  It requires minimal effort – just chop your potatoes and dump everything in the slow cooker.  So easy!  We love it with cornbread or Cheesies.




Mexican Corn Chowder in the Slow Cooker

yield: approximately 8 servings



3 cups frozen corn

1 lb red potatoes, diced in 1/2-inch cubes

2 (4 oz) cans diced green chiles

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 1/2 tsp sea salt

1 1/4 tsp black pepper

1 (14.5 oz) can black beans, rinsed and drained

1 cup salsa

1/4 cup cornmeal

4 cups chicken broth

1 lb boneless, skinless chicken breasts

4 oz cream cheese

1 red bell pepper

2-4 Tbsp fresh lime juice

shredded cheddar cheese, for garnish

bacon bits, for garnish



  1. In a 5-6 quart slow cooker add the corn, potatoes, diced green chiles, spices, black beans, salsa, cornmeal, chicken broth, and chicken.
  2. Cover and cook on LOW about 4 hours.  The potatoes should be tender and the chicken cooked through.
  3. Remove the chicken breasts and shred or cut into bite-size pieces.  Add the chicken back to the slow cooker.
  4. Cube the cream cheese and add to the slow cooker.  Let it melt and stir again until totally melted.
  5. Dice the red bell pepper and stir it into the slow cooker.  Add a couple Tablespoons lime juice.  Taste and adjust lime juice and seasonings to your preference.
  6. Scoop the chowder into serving bowls and top with shredded cheddar and bacon bits, if desired.

Cheesies Recipe by Leah

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Have you ever read the Little House on the Prairie™ books?  I loved those books as a child.  I would read the first book in the series and continue until I’d read them all.  Then, I would start all over again.  I pictured myself as Laura every time!  Especially when she was “wicked” as a little girl.  Imagine my surprise when one day, while reading it, my granny told me that series was much like her life.  She had my complete attention.

She told me all about her parents and their very large family as they settled in Arizona.  She told me about her responsibilities, much like Laura’s, of helping however was needed on the ranch.  She told me about helping her mother and older sister cook for all the brothers and ranch hands.  They used to make a full washtub of bread dough every week!  Can you imagine?!  The food they prepared was always straightforward and simple.  A special treat was when they made Cheesies.  They would make flour tortillas and fry them one at a time in shallow oil.  You’d drop the tortilla in the oil, she’d tell me.  Then when it was beginning to get crispy you’d flip it and sprinkle bits of cheese on top so you’d have a crispy tortilla that would have melted cheese with bits of crispy cheese where it had cooked faster than the rest.

Granny went on to become a teacher (just like Laura!), marry, and then move away.  Most of the meals she learned as a girl she didn’t keep up but Cheesies were a special treat she continued to make and spoil her grandchildren with.  Granny died 5 years ago now at the age of 102 and she would be happy to know I keep making Cheesies.

Somewhere along the line I made a slight alteration though and I have to tell you that Granny would have been proud.  She loved to see people “improve” things and make them their own.  With a desire for more crispy cheese (after all, that’s where the flavor is) I decided to cut out the oil from the recipe.  Guess what?  It worked.







flour tortillas

medium cheddar cheese, shredded



Heat your skillet.  Sprinkle about 2 Tbsp cheese directly on the skillet and immediately lay your tortilla on top.  Let it cook until your cheese is beautifully crispy.  Flip the tortilla and cook the other side of the tortilla in the residual grease from the cheese until crispy.

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