Corn and Potato Chowder:
Heat a bit of oil in a stock pot and add 2 diced yellow onions. Add 3 slices of bacon (optional). Cook for 10-15 minutes over medium heat until they are translucent. Add 1 leek, thinly sliced. Add 1 jalapeno pepper thinly sliced (or more than one- it's up to you).
Add two cans of corn. Continue to cook for 10 more minutes. Add 2 cans of creamed corn and 6 small red potatoes. Add 1/2 cup milk or more until you get the consistency you want. The milk should help cover the potatoes. Stir in 1 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon white pepper and 1 1/2 teaspoons thyme.
Cover and simmer on low heat until potatoes are cooked through, about 30 minutes.
The resulting chowder is corn-sweet but with a nice little kick...and the eggs!