Corn Chowder

(Submitted by Vivian Good, Clare, MI)

2 cups cubed, peeled potatoes,
1/2 cup chopped onion & celery
1 8-ounce can cream style corn
1 15-ounce can whole kernel corn, drained (I use fresh or frozen)
1 12-ounce can evaporated milk
1/8 tsp. pepper,
1/4 t. salt
Bacon, Ham

Combine potatoes, celery and onions in a large saucepan. Add enough water to cover vegetables. Simmer for 20 minutes or until tender, drain and return vegetables to saucepan. Add cream style corn and whole kernel corn to potato mixture. Bring mixture to a simmer. Add evaporated milk (also ham if desired). Mix well and simmer for 8 minutes. Add salt and pepper. Top with crumbled cooked bacon.

Serves 4-6 people.

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