I make my corn chowder from leftover mashed potatoes, and it is never the same twice. Usually, I put the mashed taters in a saucepan and add enough chicken or turkey broth to make it soupy. Simmer until smooth. Then I add one can of regular corn and one can of creamed corn, and simmer some more. Then I add milk or cream until it looks rich enough, and season with salt and pepper. This makes a mild, sweetish, hearty soup.

I don't use any meat in mine, but I'm sure that ham or bacon would be excellent. I do occasionally stir in a little grated Cheddar cheese. Chopped fresh parsley is good too, and a little dry sherry doesn't hurt. And a mushroom or two is pretty tasty...