2 c. cubed peeled potatoes
½ c. chopped onion
½ c. finely chopped celery
1 (8 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
1 (12 oz) can evaporated milk
1/8 tsp. cayenne pepper
¼ tsp. salt
2 slices bacon, fried and crumbled
1. Combine potatoes, onion and celery in a large saucepan. Add just enough water to cover vegetable and simmer for 20 minutes or until tender; drain. Return to saucepan. Partially mash the potatoes with a fork. Add cream corn, whole kernel corn to the potato mixture.
2. Bring mixture to a simmer. Add evaporated milk; mix well. Simmer for 5 minutes. Add cayenne pepper and salt to mixture. Ladle chowder into soup bowls and top with crumbled bacon.