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 really takes to make a tasty homemade soup that’ll leave your belly full and have your hubby going back for seconds. Plus, this soup is a healthier option to high sodium canned soup and tastes MUCH better!
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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. 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.
There is some prep for cutting up the veggies but, using a food processor minimizes the prep time. check out this reasonably priced food processor on Amazon! If you want to get serious about cooking, you’ll need one because it’ll make your life so much easier and you can pump out family meals faster!
Plus, making a one pot soup helps with clean up, that’s for sure! It lasts for days in the refrigerator and can be frozen for another day although I recommend not freezing it if at all possible. This recipe makes 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?
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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 tasty recipe for One Pot Ham Potato and Bean Soup if you need convincing. It’s our most popular recipe and never disappoints!
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.
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. You decide!
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 mushy, over salted, canned soup that your family will surely love. Warm up this winter with delicious homemade soup!
I took this recipe to Weekend Potluck #348.
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One Pot Crab and Corn Chowder is absolutely delicious! This creamy soup is filled with flavor and very filling for those long, cold winter days.
- 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
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.
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
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.