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Originally I posted this Corn Chowder recipe as a way to use fresh corn which is so plentiful here in Iowa at the end of the summer.  However, the other day as I was thinking about recipes that would be easy to make from pantry and freezer items I realized this would be an easy and delicious choice. This recipe has been adapted from several church cookbooks in my vintage cookbook collection.  Because I like my chowder a little lighter and not too thick -- so I ended up adjusting the liquids, amount of corn (I like more) and salt.  It is easy to adjust to a vegetarian version by using non-dairy products, vegetable broth, and veggie bacon, as well as, a chicken or ham corn chowder. Here is the original recipe, I have posted substitutions and ideas to adapt the recipe below. Fresh Summer Corn Chowder   Save Print Prep time 30 mins Cook time 30 mins Total time 1 hour   Fresh corn, red potatoes, and bacon will make this one of your favorites. Author: Adapted by Mary Lovstad Recipe type: Soup Cuisine: American Serves: 6 servings Ingredients 2 to 3 slices of bacon 1 cup finely chopped sweet onion 1 tablespoon butter 1 tablespoon flour 1 cup to 1 can of low-sodium chicken broth 1 cup of water 2 cups red potatoes diced in small cubes -- rinse well to remove extra starch 4 to 6 ears of fresh uncooked sweet corn - cleaned and cut from the cob ½ cup to 1 can of evaporated milk Instructions Brown bacon in a large soup pot Remove when crisp -- reserve for topping Drain pan -- wipe out and return 2 TBSP of bacon fat or preferred fat to brown onions Saute onions until translucent. Add flour &...