Ugh! Another cold, windy, rainy day here in the Northeast! This is one of the few things I do not like about living in the north…consecutive days without sun. But, having a nice homemade bowl of soup helps perk up my winter blues. When is spring coming? I suppose it is way too early to ask that question.
This chowder 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.
This soup has some prep time but, making a one pot soup helps with clean up. The most time you’ll spend making this recipe is prepping the vegetables but, after that it is really easy and the result is worth it. It lasts for days in the refrigerator and can be frozen for another day. This recipe also makes about 12 servings.
Making this One Pot Soup
I cooked the chopped bacon in a big stock pot. Then I added chopped onions, celery, potatoes, corn, carrots and seasonings. Soon after, I added some flour and chicken stock and let that cook for a while. I I then added the cream, milk and the crab meat and let that cook for 20 more minutes. A fresh piece of homemade Artisan bread is perfect to eat with this soup and makes for a complete meal as far as I’m concerned. See this link: How to Make No Knead Artisan Crusty Bread in 10 min!
I once made this soup with fresh lump crab that I cooked and peeled myself instead of using the canned crab meat and it was incredibly good! You can also 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.
This One Pot Corn and Crab Chowder is belly filling as is my One Pot Ham Potato and Bean Soup and Easy Roasted Butternut Squash Soup with Rosemary and Ginger. Or perhaps, Homemade Italian Wedding Soup sounds like a great soup right about now!
There’s nothing like a bit of comfort food on rainy cold day and a homemade soup hits the spot every time.
What kind of soups, stews and chowders do you like to eat on cold, rainy days?
One Pot Corn and Bacon, Crab Chowder.
- 6 pieces of bacon, diced
- 16 oz of lump crab meat
- 4 tbs of butter
- 8 oz of heavy cream
- 8 oz of whole milk
- 1/2 cup of flour
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 4 celery ribs, diced
- 6 cups of chicken stock
- 2- 14 oz cans of whole kernel corn, drained
- 1 bay leaf
- 1/2 tsp of dried thyme
- 1/2 tsp garlic powder
- freshly cracked pepper to taste
- In a large stock pot, cook bacon for 5 min. Add butter, onions, celery, corn, potatoes and seasonings. Stir often until the potatoes start to get tender- about 10 min.
- Add flour and stir until vegetables are coated and continue stirring for few minutes.
- Add chicken stock and stir well. Let simmer for 20 minutes on medium heat.
- Add crab meat, milk and heavy cream and stir until well combined. Cook for 15 minutes covered.
- Remove bay leaf before serving.