One Pot Crab and Corn Chowder

5 from 4 votes

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.

Course Soup

Cuisine American

Keyword one pot crab and corn chowder

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Calories 370cal

Author Joanne Schweitzer

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.

Nutrition