Crab Corn Chowder with Candied Bacon

What’s Up, Hungry People

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 jalapeños 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.

Here’s What You Need

• Crab meat or imitation crab: Adds a rich seafood flavor.
• Sweet corn: Provides a sweet and crunchy texture.
• Cornbread: Thickens the chowder and adds a hearty flavor.
• Sweet onion: Adds a mild, sweet flavor to the base.
• Leek: Contributes a subtle onion flavor.
• Jalapeños: Adds a bit of heat and spice.
• Garlic: Enhances the overall flavor with a savory touch.
• Radishes (optional): Adds a crunchy texture and peppery taste.
• Chicken broth: Forms the savory liquid base of the chowder.
• Half & half: Adds creaminess to the chowder.
• Lemon juice: Adds a bright, tangy flavor.
• Fresh thyme: Adds a fresh, earthy flavor.
• Oregano: Adds a robust, herbaceous flavor.
• Bay leaf: Infuses the chowder with a subtle, aromatic flavor.
• Butter: Sautéing base for the vegetables, adding richness.
• Crusty bread: Perfect for serving alongside the chowder.

For Candied Bacon:

• Thick-cut bacon: The main ingredient for a sweet and savory topping.
• Rice vinegar: Adds a tangy balance to the sweetness.
• Maple syrup: Sweetens and caramelizes the bacon.
• Brown sugar: Adds depth of sweetness and caramelization.

Toast the Cornbread

Preheat your oven to 400°F. Crumble half of your cornbread and spread it on a greased baking sheet. Toast it in the oven for 8-10 minutes until it gets nice and crispy. This will be your delicious, crunchy topping.

Make the Candied Bacon

While the cornbread is toasting, whisk together rice vinegar, maple syrup, and brown sugar. Lay out your bacon strips on a foil-lined baking sheet and pour the sweet mixture over them. Pop the bacon in the oven at 400°F and bake until crispy, about 20-30 minutes. Let it cool, then crumble it up—if you can resist eating it all right away!

Start the Chowder

In a large pot over medium-high heat, melt the butter. Add in the diced onion, chopped leek, minced radishes, garlic, and diced jalapeños. Sauté everything until the onion is tender and fragrant, about 3-5 minutes.

Add the Broth and Seasonings

Pour in the chicken broth and bring it to a rapid simmer. Reduce the heat to medium and add the fresh thyme, oregano, and bay leaf. Let those flavors mingle for a bit.

Thicken the Chowder

Now, add the sweet corn, remaining (untoasted) cornbread, and half & half. Let the soup simmer for 5-10 minutes, stirring occasionally, until the cornbread has dissolved into the soup, making it wonderfully thick and hearty.

Finish It Off

Stir in the shredded crab meat, lemon juice, and half of the crumbled candied bacon. Cook for another 2-3 minutes, just until the crab meat is heated through. Don’t forget to remove and discard the bay leaf.

Serve and Enjoy

Ladle the chowder into bowls and top with the toasted cornbread crumbles, remaining candied bacon, and a few slices of jalapeño for an extra kick.

Tips and Troubleshooting

• For perfect candied bacon: Make sure each strip is well-coated with the maple syrup mixture before baking. This ensures a uniform, sweet, and crispy result.
• Avoid overcooking the crab: Add the crab meat at the end to prevent it from becoming tough. Just a few minutes is all it needs to heat through.
• Cornbread consistency: If you like your chowder thicker, use more crumbled cornbread. If you prefer it thinner, reduce the amount or add a bit more broth.
• Spice level: Adjust the amount of jalapeños to your taste. If you like it milder, remove the seeds before dicing.
• Storing leftovers: This chowder keeps well in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth or half & half if it gets too thick.

Forget the same old soups; this crab corn chowder with candied bacon is sure to become a favorite. The mix of sweet corn, hearty crab, and spicy jalapeños, topped with crunchy cornbread and sweet candied bacon, is comfort food at its best. Whether you’re using fresh lump crab meat or imitation, this chowder will warm you from the inside out. Pair it with some crusty bread, and you’ve got a meal that’s perfect for any chilly evening. Happy cooking, Hungry People!