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Corn Chowder in the Crockpot

Categories: Cooking, Food


Alternate post titles: Ode to Bacon, or
World Peace Can Be Achieved Through Bacon, or
Bacon, It’s Whats For Breakfast, Lunch and Dinner, or
Bacon is Your Friend, or
Cholesterol, I Laugh At You.

For this recipe you need Bacon. And some other stuff.

Do you find that bacon distracting? What’s not to love about bacon? What? What is that you say about high in fat? Cholesterol? What? Sorry I can’t hear you. I was busy licking my monitor.

Oh you want to know what else you need to make the Bacon Corn Chowder? Oh Internet, you are so demanding.

10 slices of bacon
two 1lb bags of frozen corn
3 cans of creamed corn
6-8ish cups of diced potatoes
1 small diced onion
1T sugar
sea salt, to taste
couple shakes of worcestershire sauce (optional, I omit)

You need to peel the potatoes. Lots of potatoes.


This is where your little slaves helpers come in handy. They enjoy doing this. It takes them longer to peel than it would take you to possibly grow, harvest, and peel yourself, but that is alright. You are teaching them good life skills. And you have bacon to keep you company.


The first step is to cook the bacon. I do mine on a cookie sheet in the oven. A cookie sheet with sides, unless you want to have a grease fire in your oven like I had a few months ago. I don’t recommend going that route even if you do want a new oven.


On second thought, you had better make twice as much bacon. Just in case you need to taste it and make sure it came out okay.


That’s better.


Yup, they are still peeling.


Mmmmmm, bacon.


Hello, gorgeous. Rowr.


Come to mama, bacon. Make yourself nice and comfy on my thighs.


Finally they will be done peeling the potatoes.  You will know this because you will finally get to the point where you snatch the potatoes and peeler out of their hands and do it it yourself.

Then you will dice up the onions and potatoes and fry them up in the bacon grease. Oh yeah, baby. You can feel your arteries clogging right now as you read this, can’t you? That is okay, press onward.


Brown them slightly, just enough so that they will hold together while cooking in the crockpot and not turn into mashed potatoes.

Meanwhile, put all of the corn in the crockpot with your sugar, sea salt, and crumbled bacon. About 10 slices of bacon. Dump the potatoes and onions in the crockpot as well.


Just in case you were unsure of how exactly to measure a tablespoon of sugar. I am so helpful.

Honestly, I take photos while I am cooking and then look back at them and wonder, what was I thinking? But there ya go. The spoon is even helpfully inscribed with the 1 TBSP.


Cook on low for 6 hours or so. Serve with a salad and some crusty bread.

In other, completely unrelated news. My laundry room cabinets still look exactly the same, my daughter is getting a little bored inside there and keeps begging to be let out. But not until I organize, I say!

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37 comments so far...

  • Chris, you obviously would love this video (kudos for Dooce)–
    Jim Gaffigan-Bacon

    cristen  |  January 29th, 2008 at 8:09 pm

  • Two of the things I love most - bacon and my crock pot!

    Lauren  |  January 29th, 2008 at 8:34 pm

  • You take the best food porn pictures. :-) I love the bacon pictures. I literally laughed out loud.

    Carie  |  January 30th, 2008 at 12:25 am

  • Mmmmm… hog fat.

    Chris says: Uh-huh. And don’t you forget it.

    Mir  |  January 30th, 2008 at 2:32 am

  • cracking me up! i had to send to my sister who is trying to make heart healthy meals for her husband. but she LOVES bacon! so i figure her monitor will be nice and clean now!

    i think i will try to make this and just omit the bacon as fake bacon is just gross. dont faint, i think the rest of the ingrediants sound pretty darn tasty!!

    Kate  |  January 30th, 2008 at 8:01 pm

  • I think I love you. Can I say that??? I LOVE corn chowder and have tried several recipes, the latest of which was from a large National Brand housewares store and it was awful. I was thinking “I’ve got a can of creamed corn in the cupboard - I should try doctoring it up into chowder” and you’ve just given me a recipe to do that! Thanks in advance - now I need to go back and read the recipe, look at the pictures because I just skipped ahead to profess my love.-

    Chris says:
    I think I love you .
    So what am I so afraid of?
    I’m afraid that I’m not sure of.
    A love there is no cure for…

    Did I just age myself or what?

    Jamie  |  January 30th, 2008 at 8:25 pm

  • Leave out the corn, and it would still be good potato soup!

    M&Co.  |  January 30th, 2008 at 9:15 pm

  • This made me think of the bacon flow chart. If you haven’t seen it you should google it. I bet you would love it!

    Anne  |  January 30th, 2008 at 9:29 pm

  • Bacon!

    Um, I forgot what else I was going to say…

    Chris says: I’m not sure anything else is required.

    Katie  |  January 30th, 2008 at 9:35 pm

  • How many does this feed? Should it be halved for a family of three? Just trying to save myself from all the potatoe peeling - my 18-month-old isn’t handy with the peeler yet - try as I may.

    Chris says: It freezes well. I am such a bad judge of portions, but if there are only 3 of you and one of you is 18 mos old, then I would half the recipe. This recipe makes a nice sized bowl for 9 people, but no seconds.

    Michelle  |  January 30th, 2008 at 9:52 pm

  • I made your sausage soup today…YUM…I can’t wait to try this!

    Kathleen  |  January 30th, 2008 at 9:52 pm

  • bacon in the oven! amazing…what temp and how long? does it come out crispy? thank you chef chris!

    Steff  |  January 30th, 2008 at 10:05 pm

  • Funniest thing I’ve read all day. I need me some bacon-LOL. And it looks so purty!

    Melissa  |  January 30th, 2008 at 10:51 pm

  • I use frozen southern style hash browns in my corn chowder - saves tons of time and is still very yummy!

    liz  |  January 30th, 2008 at 11:27 pm

  • I get an email from my husband earlier today that says: “So should I get some bacon?”
    I write back saying :”What?”
    He writes back saying:” Saw the corn chowder recipe, figured you’d be making it since you always make whatever Chris posts.”

    True story. And I would be making this today, except just made the chicken salsa thingy, so over the weekend then. You rock.

    Chris says: I am just surprised you had to email back “What?” The appropriate response to bacon getting is ALWAYS yes. Hell, yes, even. ;-)

    Nataly  |  January 31st, 2008 at 1:01 am

  • There is no milk in this and I love Bacon…err I mean Corn Chowder…
    I think I just found a meal for this weekend
    Thanks Chris

    Stacy  |  January 31st, 2008 at 3:00 am

  • All food blogs should be JUST LIKE THIS ONE. But with more bacon.

    Chris says: There can never be too much bacon.

    Susan  |  January 31st, 2008 at 3:55 am

  • Love the recipe. I assume that you eat bacon, even with your allergies. My husband was diagnosed with Celiac’s and is now gluten-free. All the bacon that I find has flavorings/spices/etc added to it, and we’ve been warned not to eat that. Do you have reactions to bacon?

    Chris says: We bought a pig from a local farm. The bacon is made without any additives or preservatives. It is just pig. He also makes sausage with no gluten or nitrites just real spices, which we got but I haven’t tasted yet.

    Chris H.  |  January 31st, 2008 at 4:36 pm

  • That looks yummy. How old were the kids you had peel the potatoes. My 8 yr old sliced off half his finger nail and was in tears after I let him peel a sweet potato. Poor judgement on my part or good life lesson????

    maria  |  January 31st, 2008 at 5:25 pm

  • I can’t tell you how many times my mom told me to “just go set the table” after I had peeled potatoes for a while. I now know this was code for “you are way too slow and in my way and I want you out of here NOW.” This is why I didn’t learn to cook until I was in my twenties.

    Will definitely be trying this recipe…Thanks!

    Jennie  |  January 31st, 2008 at 7:00 pm

  • oh god… bacon plus corn… so hungry… *drooooool*…

    rebecca  |  January 31st, 2008 at 10:54 pm

  • I’m trying to figure out a substitute for the cans of creamed corn. I really don’t like canned veggies; they seem to always, always taste like the can. Maybe if I made a from-scratch white sauce or thickened the whole thing using cornstarch toward the en of the cooking? Here in Wisconsin, I’ll probably thicken it with a layer of cheese. Mmmmm.

    Chris says: Can’t help you there, but creamed corn has sugar so I bet you can boil it and add sugar and cornstarch to the water? Hmmmm. If you figure something out I’d love to know. This is literally the only canned vegetable I use.

    Daisy  |  February 1st, 2008 at 2:11 am

  • I made this using 12 strips of turkey bacon (I know, it’s not the same as the wonderful pig stuff, but it’s what we had) and no surprise, there wasn’t much grease created, so I ended up cutting the bacon up and sauteeing it with the potatoes and onions… it seemed to do the trick. Yyyyyuuuuuuuuummm.

    Love ya, Chris! I’m not nor will I be a mom, but I visit you here via your personal blog. I laughed out loud at the bacon photo captions above.

    rebecca  |  February 2nd, 2008 at 5:24 pm

  • Bacon in the oven you say? Details, woman! I avoid using bacon because I am way too lazy to clean up all the grease spatters.

    Chris says: YES! In the oven at 350ish for 12-14 minutes.

    akaSleen  |  February 3rd, 2008 at 2:35 am

  • This is so perfect, you must be a mind reader! I actually cleaned the cabinets earlier tonight and was wondering what on earth to do with those three cans of creamed corn that no one likes. And then I see this! With bacon! Bacon!
    Bacon, how I love thee….let me count the ways….
    Thanks! I have to go find out about the chciken salsa thingy now…..

    Linda Fisk  |  February 3rd, 2008 at 8:53 am

  • This is in my crockpot as we speak - stuffed to the top of my almost-too-small crockpot. I’m concerned about the liquid - is there enough??? If I need more, could I just add milk??? I’ve recklessly invited people for dinner even though it’s a new recipe. Help!

    Chris says: I definitely would NOT add milk. If you are really concerned maybe a can or two of broth or water? But it really should be fine. It is chowder, not soup.

    Laura  |  February 19th, 2008 at 9:35 pm

  • What kind of crockpot??? Any suggestions when looking? Just went back to work full time and am hoping a crockpot will solve ALL my problems!!! Well, at least the ones related to starvation.

    Chris says: Mine is just a regular old crock pot from WalMart or Target, nothing fancy about it except that the pot part is removable for easy washing. But I think almost all of them are this way.

    maggie  |  February 22nd, 2008 at 2:11 pm

  • Mmmm.. Bacon… nom nom nom… bacon… nom nom nom….

    So going to try this one.

    Rachel May  |  February 22nd, 2008 at 2:12 pm

  • Looks delicious. I thought creamed corn had gluten in it. I’m really glad it doesn’t because it makes the best sweet cornbread.

    Jaime  |  February 22nd, 2008 at 4:16 pm

  • I’m hoping that proportions are just suggestions (which is how I treat most recipes), since I just kinda sorta doubled it. Truly doubling wouldn’t fit in the crock pot, but I need to feed 15. Did double the bacon, though!

    The crock pot is stuffed to the brim, now I’m going to bed and we’ll see how it looks in the morning! At which point, the bacon fiends will burst into tears because I saved no piggy for their breakfasts. Bad mommy.

    I’ll let you know how it turns out!

    Chris says: That is how I treat most recipes too. As long as you doubled the bacon I think it will be fine ;-)

    Sarah  |  February 25th, 2008 at 4:34 am

  • Well, except for overflowing the crock pot a bit (because I overestimated. oops.) it turned out fine. I think I’ll add the worcestershire sauce, next time, just to see how it changes the flavor.

    Sarah  |  February 27th, 2008 at 6:59 pm

  • Random question from a lurker.. how many oz is the creamed corn cans? my family loves corn and I’m going to try this recipe but I’ve never actually bought creamed corn before, do they come in different sizes? If so how many oz should I be looking for?

    Chris says: I am not near my kitchen, but the cans are normal can size.

    Lisa  |  March 1st, 2008 at 6:37 pm

  • I bookmarked the recipe. I visited it, visited it again. And again. Wrote down ingredients. Four days later, finally shopped. Left the list at home. Made it up. Got two packages frozen creamed corn. Two packages regular frozen corn. Some half and half. Potatoes, onions. A bunch of bacon. Took all day to chop the potatoes, because i was working (I work from home. I am distractible.) Which meant the crock pot was out. SO now, some version of your corn chowder is bubbling away in my not-crockpot, because the fam is hungry and i didn’t have a backup plan. But i think it will still be yummy. All that half and half meant i also added some skim milk. And some water. Thanks for the inspiration… perhaps next time i will follow the recipe!

    Cat  |  March 4th, 2008 at 11:00 pm

  • Stupid question…(yes it’s me the novice crockpot user and many question asker..) does this need to be cooked on low or medium I currently have it on low…I made your chicken recipe the other day and it was awesome btw…

    Chris says: It depends on how long you want to cook it. It really won’t make a difference. My crockpot only has low and high.

    Lisa  |  March 7th, 2008 at 4:32 pm

  • Ok I got an error message trying to post this comment..

    Thank you for answering my many questions, I’m a younger stay at home mom (I’m 23 I have two kids 4 and 2) and recently made the commitment to start serving healthier foods and teach myself to is very slow going…without sites and blogs like yours I’d be totally lost…

    Lisa  |  March 7th, 2008 at 8:24 pm

  • This recipe is in my crockpot right now - Can’t wait to go home and try it!!

    Jennie  |  April 22nd, 2008 at 6:21 pm

  • Hey Chris,

    I wanted to let you know that this has become a staple in our house. The only alterations I’ve made is 1. I cook it on the stove (hate to dirty more pots than needed…so no extra pan for the bacon, or the potatoes/onions) in a stock pot. It takes about 1.5 hours TOTAL. 2. I use more bacon…MORE BACON…nothing wrong with that. I cut about 1.5 lbs of thick cut bacon into about 1 in pieces and do it in a stockpot until it’s done and let it drain on paper towels while I throw in the potatoes and onions into the bacon grease. 3. I add about 1/2 tsp cayenne pepper. It adds a tiny bite. 4. I add about 1 finely diced red pepper (for color). 5. in the past I have thinned it a bit with fat free (bwahahahahahaha) half and half but I made it this week and used chicken broth instead. DING…WAY better. and 6. Again, this week I made a command decision not to add the bacon to the chowder but chose instead to let everyone add it to the top of their own bowl. It was SO much better. The bacon retained it crunch (well, long enough for me to scrape it off the top).

    Carolyn  |  February 3rd, 2010 at 1:28 am