Instructions: Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies, Lawrys seasoning, garlic powder, and Worcestershire sauce. Heat until bubbly. Place in large (5- to 6-quart) crockpot on HIGH until it bubbles again and then turn to LOW. Stir in shredded cheese. Simmer on LOW for at least 1 hour.

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