Easy Corn Chowder

2 cans cream style corn (family size, 15 oz.)
2 cans whole milk  (measured from the can’s the corn came in)
1 med. potatoes, diced
1 sm. onion, finely chopped
1 green onion (scallion), finely chopped (optional)
1 tbsp. real bacon bits, optional
Pepper & salt to taste

After chopping 1 small onion into fine pieces and dicing 1 small potato, take a medium saucepan. Add to it 2 cans cream style corn, taking remaining can and add 2 cans full of milk. Add potato and onion, salt and pepper. Cook on high heat to a boil while stirring. Then reduce heat to a slow simmer. Cook for approximately 30 minutes, stirring occasionally or until potato is tender. Add 1 tablespoon of bacon bits and 1 scallion finely chopped in the last 15 minutes of cooking time (if desired).

Indian Corn Chowder


1 lb. bacon

I med onion

1 red bell pepper, chopped (optional)

3-4 potatoes, diced

2 cans cream style corn

1 tsp. salt

2 c. milk


Corn Chowder


1 onion, chopped
1 green bell pepper, seeded and chopped (optional)

½ red bell pepper, seeded and chopped (optional)
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste


In a skillet, sauté onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.