Corn Chowder Name: Jessica Maurer Base: Fort Hood Recipe: 8 to 12 oz. package wide egg noodles 12 oz. package cheddar cheese (Sliced) 3 cups milk 4 to 5 slices bacon (cut in half) 1 can whole kernel corn (drained) Salt and pepper to taste Cook your noodles about 12 to 15 minutes. (after your water comes to a boil) and then put in the noodles and then time the noodles after they start boiling. Drain the water off and then put them into a buttered oblong cake pan or oblong glass pan. Then pour in the milk and drained corn and salt and pepper and stir. Top with the sliced cheddar cheese and then top that with the bacon strips. Bake at 375 until browned on top about 45 minutes to an hour.