Corn Chowder

* 2 medium potatoes, cubed * 1 large onion, cubed * 6 slices bacon, chopped and fried * 1 can creamed corn * 1/2 cup milk * 1 teaspoon pepper * salt Directions 1. While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat. 2. Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot. 3. Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat. 4. Heat through; stirring often (try not to boil) - and serve. 5. 6. use 2 or 3 extra strips of bacon - adds a bit more flavor. 7. -I use a smaller tin of cream corn and a similar size tin of niblet corn. 8. -Reduce pepper to 1/2 teaspoon if kids are involved. 9. -Milk can be increased to 1 cup or more to achieve desired consistency. 10. -Substitute reconstituted powdered milk as a cost saving measure.

Corn and Shrimp Chowder This creamy corn soup can easily be made ahead, then refrigerated up to 2 days or frozen up to 1 month -- just add the shrimp during the last few minutes of reheating. 1 tablespoon(s) margarine or butter 1 tablespoon(s) olive oil 3 medium carrots, coarsely chopped 1 large onion, coarsely chopped 1 stalk(s) celery, coarsely chopped 2 package(s) (10 ounces each) frozen whole-kernel corn 2 can(s) (14 1/2 ounces each) chicken broth 2 teaspoon(s) sugar 1/2 teaspoon(s) salt 1/2 teaspoon(s) dried thyme 1/8 teaspoon(s) ground red pepper, (cayenne) add more as needed 1 3/4 pound(s) medium shrimp 1/2 cup(s) half-and-half or light cream Chopped fresh thyme leaves for garnish In 5-quart Dutch oven or saucepot, melt margarine or butter with olive oil over medium heat until hot. Add carrots, onion, and celery, and cook until vegetables are tender, about 15 minutes, stirring often. Reserve 1 1/2 cups corn. Add remaining corn to Dutch oven; stir in chicken broth, sugar, salt, thyme, ground red pepper, and 2 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Meanwhile, shell and devein 20 shrimp, leaving tail part of shell on, for garnish. Shell and devein remaining shrimp, then slice each horizontally in half; set aside. Cook shrimp for garnish: In 2-quart saucepan, heat 2 inches water to boiling over high heat. Add the 20 shrimp; heat to boiling. Reduce heat to low; cook 1 minute or until shrimp turn opaque throughout. Drain; keep warm. In blender at low speed, with center part of cover removed to allow steam to escape, blend soup in small batches until very smooth. Pour soup into large bowl after each batch. Return blended soup and reserved corn to same Dutch oven; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. (Do not boil.) Add sliced shrimp and cook 5 minutes longer or until shrimp turn opaque throughout. I know this sounds like alot of work but it is sure delicious when finished and well worth the effort. Hopefully some more will post their versions and you will get to try a variety of different ones. Enjoy!