Corn and Crab Chowder with Bacon and Chives

Beau Buttler

20 Apr 2025 — 1 min read

A creamy and comforting chowder packed with sweet corn, tender crab meat, and smoky bacon. The chowder is infused with cannabis through infused butter, adding a subtle lift to this hearty and flavorful soup. Garnish with fresh chives for a pop of color and freshness.
Ingredients:4 slices bacon, diced1 onion, chopped2 cloves garlic, minced4 cups corn kernels (fresh or frozen)4 cups chicken broth1 cup heavy cream1/2 pound crab meat, cooked and picked2 tablespoons cannabis-infused butterSalt and pepper to tasteChopped chives, for garnish
Instructions:Cook the Bacon: Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave bacon grease in the pot.Sauté Vegetables: Add onion and garlic to the pot and cook until softened, about 5 minutes.Add Corn and Broth: Add corn kernels and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender.Blend (Optional): For a smoother chowder, use an immersion blender to partially blend the soup.Add Cream, Crab, and Butter: Stir in heavy cream, crab meat, and cannabis-infused butter. Season with salt and pepper to taste.Serve: Serve warm, garnished with crispy bacon and chopped chives.

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