Laura requested the Corn Chowder recipe. I don't use a recipe for that, I just make it. This however is essentially the same, depending on the vegetables that you choose to put in and the meat. For Corn Chowder I use only the bacon, onions and the corn and I thicken it with instant potato flakes, stirring in a handful at a time ten minutes or so before serving and skipping the flour that this recipe uses.. The amounts listed here makes about 7 cups. 6 slices of bacon 1 T vegetable oil 1 1/2 c chopped onions 1/4 c flour 3 c peeled and diced potatoes 3 c c water (or use half chicken broth and water) 1 c cooked ham, chicken, or turkey cubed ( use all, some , one or none) 1 c mixed vegetables of choice salt to taste pepper to taste 1 c undiluted evaporated milk Cook bacon until crisp. Drain, add oil and onions and saute until soft, stir in flour. Add water slowly and stir with whisk until smooth, add potatoes, and vegetables, meat and seasonings. Bring to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender, stirring occasionally. Stir in milk and heat to serving temperature but do not boil. To make a cheesy potato soup stir in cheese just before serving, stirring until melted and smooth. If you want to be really Wisconsin, you can make it cheesy beer soup by adding beer for part of the water, small part of course. Really, I have made it that way, way back when Dad could still eat anything.