Corn and Potato Chowder

Description
Corn, Whole Kernel, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 2 cups peeled and diced potatoes
 * ½ cup celery, diced
 * ½ cup onion, chopped
 * 1 (15.5 ounce) can creamed corn
 * 1 (15.5 ounce) can whole kernel corn
 * 1 (12 ounce) can evaporated milk
 * ⅛ teaspoon ground cayenne pepper
 * ¼ teaspoon salt

Directions

 * 1) In a large pot over medium heat, place potatoes, celery, and onion with water to cover.
 * 2) Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
 * 3) Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne, and salt over low heat.
 * 4) Simmer 20 minutes.