Combine potatoes, onion and celery in a large saucepan. Add enough water to cover vegetables. Simmer for 20 minutes or until tender; drain. Return vegetables to saucepan.
Partially mas the potatoes with a fork. Add cream style and whole kernel corn to potato mixture.
Bring mixture to a simmer. Add evaporated milk; mix well. Simmer for 5 minutes.
Add cayenne pepper and salt to mixture. Ladle chowder into soup bowls. Top with crumbled bacon.
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|Serving Size: 1 Serving (1100g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 9.5mg||3 %|
|Sodium 163.3mg||6 %|
|Potassium 1825.7mg||48 %|
|Total Carbohydrate 107.5g||32 %|
|Dietary Fiber 18.9g||75 %|
|Sugars, other 88.6g|
|Protein 14.2g||20 %|
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Calories per serving: 525
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