Corn Chowder - cooking recipe

Ingredients

1 smoked shoulder bone
2 cans cream-style corn
2 cans corn
1 (13 oz.) can evaporated milk
4 c. diced potatoes
2 onions, chopped
6 c. water

Preparation

Boil smoked shoulder bone and onions.
Reduce to medium heat and cook for 1 1/4 hours.
Add potatoes and cook on medium-high heat for 20 minutes.
Add corn.
Boil and then turn to low.
Add evaporated milk.
Season with pepper.