Kevin's Corn Chowder

• 8 medium potatoes
• 30 ounces corn kernels, canned drained, 2 cans
• 14.5 ounces corn cream style
• 24 ounces evaporated milk
• 2 stick butter
• 1 medium onions
• 1 pound bacon
• 2 tablespoons red hot pepper sauce
• 1 x salt and black pepper to taste

1. In frying pan cook bacon until it is brown on both sides but not too crispy.
2. Drain off excess fat.
3. set aside.
4. Now, cut up peeled potatoes into cubes.
5. (try not to cut them up too small but avoid really large chunks)
6. Place in pot.
7. Cut up onion and place in pot.
8. Put in enough water to just cover the potatoes and add one to two teaspoons salt.
9. Bring potatoes and onions to a boil and reduce heat to low.
10. Then, add the whole kernel corn, the cream style corn, the evaporated milk, the bacon, the Tabasco sauce and the two sticks of butter.
11. Add pepper to taste.
12. Simmer for an hour and a half or until potatoes are soft.
13. Enjoy!!!
14. !

potatoes, corn kernels, corn cream, milk, butter, onions, bacon, red hot pepper sauce, salt

Taken from recipeland.com/recipe/v/kevins-corn-chowder-49697 (may not work)