|My daughter stayed overnight with a girlfriend back in her high school days, in the '70's. The mother prepared this chowder that daughter loved and I've been cooking ever since, sometimes substituting clams and imitation crab for the corn.|
|3 cans corn; 2 cream style,
1 can milk,
a couple or more Presque Isle potatoes,
an onion (more or less),
1/4 cup butter or oleo margarine,
salt and pepper|
|Dice the potatoes into small pieces, just cover them with water and simmer for about 15 minutes.
Add oleo and melt.
Add the corn and milk and seasonings.
Let it simmer for about an hour or more.
Hubby likes to use salt pork instead of oleo like the old-timers.
|  Source: Honey York|