Yes, I know that's not your name, but I was lazy and didn't note what it really is.
OK. My recipes don't usually have measurements unless they're for baked goods, so if you need them to be precise, I would look up a general corn chowder recipe in a trusted cookbook. The following are just what I've used.
Ingredients:
1/4lb bacon (or more to taste)
2-3 russet potatoes (could probably use any potatoes), peeled and chopped into bite-size pieces
Frozen corn
1 onion, chopped small
bell peppers (I like red ones)
cayenne, salt, and pepper to taste
little bit of flour
Chicken stock/ chicken broth/veggie broth/water/boullion - whatever you've got, essentially.
Cut the bacon into bits and crisp up in a heavy-bottomed stockpot. (Mine's about 6 quarts. You could also use a Dutch oven.) Remove bacon bits to a paper towel; reserve for later.
In the bacon drippings (and if there's a lot, you can remove however much you'd like), sweat the chopped onion. Season with salt.
When the onion is soft, add potatoes. The bacon drippings will help flavor the potats, so make sure you get them good and coated. Season with salt.
Sprinkle flour over all the veggies. Cook for a couple of minutes, just until the flour starts to get toasty, maybe a little brown.
Deglaze the pot with chicken stock (maybe 2 quarts for a nice big pot of soup. Maybe more.). The flour + bacon drippings will have formed a roux, and will make the soup creamy.
Add in peppers and corn. Season with salt, pepper, and cayenne. Serve with bread (I like something crusty).
This makes a big ol' pot, and it while it won't look pretty in the fridge, it will keep for about a week and reheat just fine in the microwave.
Feel free to adjust the recipe - add different veg or stick in chicken or make it spicier or whatever.