

Super Hungry? Jump to the recipe
Forget pumpkin spice, soup season is my favorite part of fall. Bring on the chowder!

This chunky chowder is packed full of sweet corn and crab meat - with just a hint of jalapenos to warm you from the inside out. With a crumbly cornbread topping and sprinkled with candied bacon, chowder just doesn't get any better than this.

For the topping, crumble and toast about half of your cornbread. It only needs a few minutes under the broiler to get nice and crispy.

Candied bacon is my new favorite way to enjoy bacon - and it's insanely easy to do. Just mix up maple syrup, brown sugar and rice vinegar and pour it over the strips of thick cut bacon. It not only makes your home smell amazingly delicious, but it is amazing to eat on its own too.

The chowder starts off like any other soup or stew - sauted veggies like onions and leeks make up the base of the chowder.

Then it's topped off with broth and cream and actual fresh fresh cornbread is used to thicken it all up.

The candied bacon is used in and on top of the chowder (but good luck getting some for yourself - my boyfriend would NOT stop eating the bacon as soon as it came out of the oven!).

You can use fresh lump crab meat or immitation crab. I've used both variations in this recipe in the past - basically it just depends on how expensive crab meat is when I get a hankering for chowder.

You can also subsitute white fish or shrimp in the chowder - whatever floats your boat!
