How to make it

  • In a slow cooker, combine beans, tomatoes, frozen corn, onion, sweet pepper and jalapeno pepper. In a large mixing bowl whisky together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and stir it up.
  • Cover: cook on low-heart setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Sir in the cheeses until melted. Ladle into bowls and top with guacamole and sour cream, if desired.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • katcooks 10 years ago
    Looks great-- I bet this would go over well at parties.
    Was this review helpful? Yes Flag
  • chefmeow 10 years ago
    I love chowders and this one sounds fabulous. Will be making next time I'm in the mood for chowder. Thanks for the post.
    Was this review helpful? Yes Flag
  • wynnebaer 10 years ago
    I just love how this sounds...Bookmarked...Thanks...:)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes