Ingredients
1 medium Onion, thinly sliced
4 cups cubed, pared, potatoes (about 4 medium)
4 cups fresh corn kernels or frozen corn. You can use 1 can cream style and 1 can kernels.
1 cup heavy cream
1 teaspoon sugar
¼ cup butter or margarine
2 ½ teaspoon salt
¼ teaspoon white pepper
2 cups milk
1 bottle of Chili Pepper Water (Your choice of Flavor)
Preparation
In a large saucepan with a cover, sauté bacon over low heat until golden. Add onion, potatoes, and 1 cup of water. Cover, and bring to boiling. Reduce heat and simmer for about 10 minutes, or until potatoes are tender, not mushy. Remove the cover and set the saucepan aside.
In a medium saucepan with a cover, combine corn, cream sugar, and butter. Simmer, cover, and over low heat for 10 minutes. Add the potato mixture and the remaining ingredients. Cook, stirring occasionally over low heat.
Can use a slow cooker or an Instapot.
After cooking the chowder put some of the Chili Pepper Water in a bowl with the chowder. It will taste great and kick it.