This recipe is so good that Jen and I devoured an entire pot of soup in less than 24 hours!!

1 onion

3 cups milk

2 cans creamed corn

2 cans niblet corn

1 can mushroom soup

4 medium potatoes, cubed

salt and pepper to taste

2 chicken breasts (or 6 strips of bacon)

Saute the onion in a little oil (or if you are using the bacon, chop it up and cook along with the onions).  Add milk, corn, mushroom soup, potatoes and salt and pepper.  Let mixture come to a  gentle boil, stirring the whole time.  Once it boils, reduce heat and cook, stirring frequently, until the potatoes are soft.  In the meantime, cook chicken.  My favorite method is to cook it in the pressure cooker which makes it easy to shred.  Add the chicken to the chowder before serving.