Prep Time
20 Mins
Cook Time
25 Mins
Makes 6 servings (serving size: about 1 3/4 cups)

Turn a bowl of corn chowder into dinner with the addition of fresh lump crabmeat and bacon.

How to Make It

Step 1

Cook the bacon over medium heat in a large soup pot. Remove bacon from the pot and place it on a paper towel to drain.

Step 2

Add the onion, celery, and fresh thyme to the soup pot; cook 3–4 minutes until softened.

Step 3

Whisk the milk and flour together; add to the pot. Add the chicken broth and potatoes, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover the pot, and simmer until the potatoes are cooked through and the soup is thickened, about 15 minutes.

Step 4

Chop the bacon.

Step 5

Add the corn and cook 5 minutes. Stir in the crab, cilantro, lime juice, salt, and bacon; cook 2 minutes until heated through. Serve with crackers or flatbread, if desired.

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