A delicious, hearty One Pot Corn and Crab Chowder can turn a rainy cold day from drab to fab. Chopping up a few vegetables and throwing some good quality ingredients into a pot is all it takes to make a tasty homemade soup that’ll leave your belly full.
It’ll have your hubby going back for seconds. Plus, this soup is better for you than high sodium canned soup and tastes MUCH better!
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Homemade Soup is Comfort Food
Ugh! Another cold, windy, rainy day here in the Northeast! You need comfort food on a rainy day. This is one of the few things I do not like about living in the north…consecutive days without sun. Can you relate? But, having a nice homemade bowl of soup helps perk up my winter blues. When is spring coming?
This corn chowder with crab is comfort food by definition. It embodies the flavors we like to eat in the winter- bacon, potatoes, and corn.
Well, bacon we like to eat all year, along with the potatoes and corn but, it is especially nice combination in the cold winter months when paired with sweet crab.
Check out this reasonably priced food processor on Amazon to chop up the veggies for this soup!
If you want to get serious about cooking, you’ll need one because it’ll make your life so much easier and you can make family meals faster!
Plus, making a one pot soup lessens clean up, that’s for sure! This recipe makes a big pot of soup. You’ll get about 12 servings.
How to Make One Pot Corn and Crab Chowder
*The full, printable recipe is at the bottom of this post in the recipe card.
First, cook the chopped bacon in a big non-stick stock pot.
Then, add chopped onions, celery, potatoes, corn, carrots and seasonings.
Next, add some flour and chicken stock and let that cook for a while.
Finally, add the cream, milk and the crab meat and let it cook for 20 more minutes.
That’s it. Pretty easy huh?
You will spoil your family with homemade soup. It’s hard to go back to canned soup after having a tasty homemade soup.
Substitutions
- Summer corn takes this corn and crab chowder soup to the next level. If you have any summer corn in your freezer, add it instead of canned or frozen corn.
- Make this soup with fresh lump crab if you have time. Once, I cooked and peeled it myself instead of using the canned crab meat and it was incredibly good!
- Use a pint of heavy cream instead of half milk and half cream, but I just couldn’t bare all of those extra calories and fat. You decide!
When you need comfort food on a rainy day, this soup hits the spot every time. It’s a tasty alternative to low-quality mushy, over-salted, canned soup.
Warm up this winter with delicious homemade One Pot Corn and Crab Chowder soup!
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One Pot Creamy Chicken Corn Chowder
One Pot Ham, Potato and Corn Chowder
One Pot Crab and Corn Chowder
Ingredients
- 6 slices bacon, diced
- 16 oz lump crab meat
- 4 tbsp butter
- 8 oz heavy cream
- 8 oz whole milk
- 1/2 cup flour
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 4 celery ribs, diced
- 6 cups chicken stock
- 2 14 oz canned whole kernel corn, drained
- 1 bay leaf
- 1/2 tsp garlic powder
- 1/2 tsp dried Thyme
- freshly cracked black pepper to taste
Instructions
- First, in a large stock pot on med/high heat, cook bacon for 3 min. Don’t drain the fat. Add butter, onions, celery, corn, potatoes and seasonings. Stir often until the potatoes start to get tender- about 10 min.
- then, add flour and stir until vegetables are coated and continue stirring for a minute.
- Next, add chicken stock and stir well. Let simmer for 20 minutes, covered on medium heat.
- Then, add crab meat, milk and heavy cream and stir until well combined. Cook for 15 minutes covered. Remove bay leaf before serving.
Notes
One Pot Corn and Crab Chowder Substitutions:
- Use fresh crab meat instead of canned.
- Use shrimp instead of crab or a combination.
- Use fresh or frozen corn instead of canned corn in equal amounts.
- Use turkey stock instead instead of chicken
Storage:
Store this soup, cooled, in plastic or glass containers in your refrigerator for up to 5 days, however, it’ll lose flavor toward the 4th and 5th day. I recommend eating it within 3 days. I don’t recommend freezing this cream-based soup however, it can be done and up to 3 months.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hi Mercedes. I’m glad you liked it. Thanks for the 5-star rating.
easy preparation and very delicious just need to add salt of you like
Hi Alexis. That’s great to hear and thanks for the 5-star rating!
This soup/chowder is delicious!! The recipe is easy to follow and the results are fabulous!!
Hi Stacey. I’m glad you like this recipe. Shrimp and carrots would be great in this soup. Thanks for commenting.
This is a hearty soup for sure! I think I may try some shrimp and carrots next time. This time I used a spicy chicken broth for a little kick. And was fortunate to have actual king crab from out west! Although I don’t eat seafood myself, I think this will be a huge hit! Thank you!
Hi Cindy. Thanks for the 5-star rating! I’m so happy your family liked it so much. I hope you’ll try more of my soup recipes. Have a great weekend.
This is by far the best crab corn chowder I have ever made!!!!!!!!!!!!!!!!!!!!!!
My family went crazy they told me never to make any other kind and I don’t know what else to say. Hands-down the best. The only thing I did a little differently, is I cook some bacon really crispy cut it up and we sprinkled some of that on top with parsley and I added a little more flour only because we like our soups really thick. Thank you so much for this recipe it will be a family favorite for years and years to come!
Thanks Diana. I’m glad you like them!
loved this recipe!!! You have awesome soup recipes.