November 2, 2008 
Corn Chowder from @wilmadelgado
2 medium sized red potatoes, peeled and diced
3 cups water
3 bacon slices
1 cup minced onion
(14 3/4 ounce) cans cream style corn
2 cups milk
1 12 oz can of evaporated milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp ground nutmeg.
Bring potato and 3 cups water to a boil in large dutch oven;reduce heat, and simmer 40 minutes. Set aside. Do not drain! Cook bacon in a skillet until crisp;reserving 2T drippings in skillet, and crumble bacon. Saute’ onion in drippings until tender. Stir bacon, onion, corn, and next 5 ingredients into dutch oven. Bring to a
boil over medium heat; reduce heat, and simmer, stirring often,
NOTE: I don’t go exactly by the recipe…I usually end up adding a LOT more potatoes and bacon….and will add a bag of frozen corn to this also…..sometimes some diced carrots too…just to add color. Caleb loves this stuff.
