Aunt Shirley's Corn Chowder
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Cook time: 
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Serves: 6
  • 4-5 potatoes, peeled and cubed
  • 2 cans evaporated milk
  • 2 cans cream corn
  • crackers, crushed
  • salt and pepper to taste
  1. In a large pot, boil potatoes until fork tender.
  2. Add milk and corn, cook over medium-low heat, stirring often to prevent scalding.
  3. Add crushed crackers to thicken as desired.
  4. Salt and pepper to taste.
Recipe by Little Pockets of Bliss at