2 cups cubed, peeled potatoes.
1/2 cup chopped onion (I always do more like a cup)
1/2 cup finely chopped celery
1 (8 oz) can cream-style corn (I always use a regular size can and it's just fine.)
1 (15 oz) can whole kernel corn, drained
1 (12 oz) can evaporated milk
1/8 teaspoon of cayenne pepper
1/4 teaspoon salt - or however much you like
some crumbled bacon for the top. The recipe calls for only 2 slices for 4 servings. Yeah right! I say 2 slices per person. You do whatever makes you happy! =)
You can also add some cubed ham to make it a hearty meal.
Boil potatoes for about 20 minutes or until tender. Drain and set aside for a few minutes. In the same pot saute your onion and celery in a little evoo until tender and then add the potatoes back to the pot. Partially mash the potatoes with a fork. Add both cans of corn and evaporated milk. Mix well and simmer for 5 minutes. Add your cayenne and salt to soup. Ladle chowder into soup bowls and top with bacon. And there you have it - a quick and easy - yet very yummy soup.
*I've always thought it would be delicious to add some cheddar cheese to this chowder, but have yet to test it out. Let me know if you do.