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


Momma’s Corn Pudding


1 16oz. can whole corn

1 16.oz can creamed corn

3 tbsp. sugar

2 eggs

1/4 lb. butter or Oleo

1 casserole dish, buttered


Mix first 4 ingredients together. Pour in a buttered casserole dish, then slice butter on top.

Bake @ 350°F until set.

Note: Doubles well.

Recipe by: Tisha Adams

Debbie’s Corn Salad

Recipe by: Debbie Adams


2 (15 ounce) cans vacuum packed corn, drained

2 small cucumber slices, for garnish

1 med. diced purple onion

2 small tomatoes, coarsely chopped

1 med. bell pepper

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon celery seed


1.) In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.

2.) Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.