Corn and potato chowder 

 In a large stockpot add 8-10 quarts of water, season the water with salt, fresh ground pepper, 1/2 stick butter and Tabasco sauce (about 1-2 teaspoons).  You can also add about 1 teaspoon of liquid crab boil.  When the water comes to a boil add about 8 ears of fresh (or frozen) corn.  Cook until the corn is fork tender, drain and cool.  When the corn is cool enough to handle cut the kernels away from the cob, discard the cobs.
 Wash 4-5 medium red potatoes cut them in half.  Place the cut side down on a microwaveable plate, also on the plate place 1 peeled medium white onion then cook 4-8 minutes (depends on your microwave) until tender.
 Remove from microwave and cut into small pieces. 
 Cut one package (12-16 ounces) of bacon into small pieces.  Cook in a medium skillet until done but not crisp.  Remove the bacon from the grease and drain on a paper towel.
 In a large stockpot add one stick (1/4 pound) of real butter, the cooked bacon, the corn, the cut up cooked potatoes and onion and 1 pint of sour cream.  Season with fresh ground pepper and a little Tabasco sauce.  Pour in enough milk to cover the other ingredients.  Slowly bring to a boil, cover and reduces heat to lowest setting, allow to simmer at least 45 minutes.  You may need to add more milk if the chowder is too thick for your taste.  If you add more milk, increase the heat and bring the back to a boil and then turn off the heat and allow it to sit about 5 minutes before serving.