Recipes:
## **Corn Chowder**
**Serves 4**
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### **Ingredients**
* 2 cups cubed, peeled potatoes
* 1/2 cup chopped onion
* 1/2 cup finely chopped celery
* 1 (8-ounce) can cream-style corn
* 1 (15-ounce) can whole kernel corn, drained
* 1 (12-ounce) can evaporated milk
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 2 slices fried bacon, crumbled
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### **Make Ahead**
Prepare this soup up to **24 hours ahead**. Refrigerate until needed. Reheat slowly before serving.
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### **Variation**
Make this chowder a hearty winter meal by adding **cubed, cooked ham** during step 3.
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### **Directions**
1. Combine potatoes, onion and celery in a large saucepan. Add enough water to cover vegetables.
Simmer for **20 minutes** or until tender; drain. Return vegetables to saucepan.
2. Partially mash the potatoes with a fork. Add cream-style and whole kernel corn to potato mixture.
3. Bring mixture to a simmer. Add evaporated milk; mix well. Simmer for **5 minutes**.
4. Add cayenne pepper and salt to mixture. Ladle chowder into soup bowls. Top with crumbled bacon.
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### Make It Quicker
Bacon slices freeze easily, and there’s no reason to defrost the slices before cutting them into small pieces. Once fried, you will have crumbled bacon in an instant.
