A delicious, hearty One Pot Corn and Crab Chowder can just the comfort food to turn a rainy cold day from drab to fab…or at least a better day. Chopping up a few vegetables and throwing some good quality ingredients into a pot is all it really takes to make a tasty homemade soup will leave your belly full and have your hubby going back for seconds. Plus, with the cost of a decent canned soup at $3-4, you may as well make your own and it will healthier and taste a lot better too!
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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. 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.
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. It lasts for days in the refrigerator and can be frozen for another day. This recipe also makes about 12 servings.
This One Pot Corn and Crab Chowder is as belly filling as is my One Pot Ham Potato and Bean Soup and Easy Roasted Butternut Squash Soup with Rosemary and Ginger. You may want to keep these recipes on hand for when you get addicted to homemade soup.
How to Make One Pot Corn and Crab Chowder
The full recipe is at the bottom of this post.
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?
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A homemade corn chowder with crab soup taste so much better than any canned soup. That’s my honest opinion. You will spoil your family with homemade soup. It’s hard to go back to canned soup after having a tasty homemade soup.
Try this recipe for One Pot Ham Potato and Bean Soup if you need convincing.
Summer corn takes this soup to the next level. If you have any in your freezer, add it instead of canned or frozen corn from the grocery store.
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.
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!
So, when you need comfort food on a rainy day, this One Pot Corn and Crab Chowder hits the spot every time. It’s a tasty alternative to canned soup that your family will surely love. Warm up with delicious soup!
I took this recipe to Meal Plan Monday #95.
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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.