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Email to Master Chef Don F. Easley Jr.      

    Bacon Corn Chowder

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 2 Gallons

    Recipe Link:

    List of Ingredients

    12 large potatoes, skinned and diced
    1 large onion, chopped
    1 1/2 pounds bacon, chopped
    1 can creamed corn (15 1/4 ounce)
    2 cans evaporated milk (12 ounce)
    pepper to taste


    Fry bacon until very, very crisp.
    Drain off fat.
    While bacon is cooking prepare potatoes & onion.
    Place potatoes & onion in large sauce pan, add water to cover, lightly salt if desired.
    Cook for 10 minutes, or until done.
    Drain most of the water off then, with a potato masher, mash until about half of the potato chunks are left.
    Add creamed corn, bacon, and evaporated milk.
    Mix well.
    Cook on low heat for another 30 minutes or so to blend flavors.
    Add pepper, if desired.




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