Creamed Crab Meat Soup with Bacon

Creamed crab meat soup has always been a favorite of mine. I love the creamy, cheesy broth and the chunks of fresh crab meat. It's definitely a luxurious soup!

Recently, I decided to take my love for this soup up a notch by adding some bacon. The crispy bacon adds a delicious salty and smoky flavor that takes the soup to another level.

This Creamed Crab Meat Soup with Bacon is perfect for colder weather, but it's also good all year round. Give it a try, and I'm sure you'll love it too!

Ingredients: 1 lb. bacon, diced 1/2 onion, chopped 3 cloves garlic, minced 8 cups chicken broth 1 cup half and half 2 cups grated cheddar cheese 1 (15 oz) can crab meat, drained and flaked salt and pepper to taste Instructions:

1. In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add onion and garlic to the pot and cook until softened, about 5 minutes.
2. Add chicken broth and half and half to the pot and bring to a simmer. Add cheddar cheese and stir until melted. Stir in crab meat and season with salt and pepper to taste. Serve hot with bacon on top.

Crabmeat Soup with Potatoes and Leeks

This Crabmeat Soup with Potatoes and Leeks is the perfect dish to cozy up to during the winter months. It's hearty, comforting, and loaded with flavor.

Crabmeat soup has always been one of my favorites. There's something special about the creamy and luxurious texture of the crab combined with the flavorful vegetables.

In this recipe, we are using potatoes and leeks which give the soup a wonderful depth of flavor. If you've never cooked with leeks before, they are a member of the onion family and have a slightly sweet and delicate flavor. They are perfect in soups or stews.

To start, we will be cooking the leeks in a bit of butter until they are softened. Then we will add in the potatoes and stock and let everything simmer for about 15 minutes until the potatoes are fully cooked.

Next, we will add in the crabmeat and let it heat through. Finally, we will season with salt and pepper to taste.

If you want to make this soup a bit more luxurious, you can also add in some heavy cream or half-and-half. This will create a rich and creamy soup that is just perfect for cold weather days.

I like to serve this soup with some crusty bread on the side for dipping. It's the perfect way to warm up on a chilly day.

If you are looking for a delicious and comforting soup recipe, then this Crabmeat Soup with Potatoes and Leeks is definitely worth trying!

Easy Creamy Crab Soup Recipe

This easy creamy crab soup recipe is the perfect comfort food on a cold winter day. It is made with simple ingredients and takes just minutes to prepare.

Ingredients: 1 tablespoon butter 1 onion, chopped 2 cloves garlic, minced 8 cups chicken broth 1 bay leaf 1 pound crabmeat, picked over for shells 1 cup heavy cream Salt and pepper to taste

Instructions: 1. In a large pot, melt the butter over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. 2. Add the chicken broth and bay leaf and bring to a boil. 3. Add the crabmeat and cream and return to a boil. Season with salt and pepper to taste. Serve hot.

Creamy Crab and Corn Chowder

This Crab and Corn Chowder is deliciously creamy, cheesy and chunky! Best of all, it's made with simple, everyday ingredients.

Ingredients:

• 1 tablespoon olive oil • 1 onion, diced • 2 cloves garlic, minced • 1 red bell pepper, diced • 1 ear of corn, kernels removed from the cob • 3 cups chicken broth • 1 can (15 oz) black beans, drained and rinsed • 2 cups cooked shredded crab meat • ½ cup heavy cream • ¼ cup grated Parmesan cheese • salt and pepper, to taste Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic and bell pepper and cook until softened, about 5 minutes.
2. Add the corn and chicken broth and bring to a boil.
3. Add the black beans and crab meat and cook until heated through, about 5 minutes.
4. Stir in the cream and Parmesan cheese and season with salt and pepper to taste. Serve warm.

Cream of Crab Soup

This Chesapeake Bay classic is the perfect meal on a cool fall day.

Ingredients: 3 tablespoons butter 1 onions, chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 1 red pepper, cored, seeded and chopped 8 cups chicken broth or seafood stock 2 pounds lump crabmeat, picked over for shells 1 cup milk 1/2 cup flour salt and black pepper to taste paprika to taste (optional) 1/4 cup fresh parsley leaves, chopped Directions:

In a large pot or Dutch oven over medium heat, melt the butter. Add the onions, celery, carrot, and red pepper and cook until tender, about 10 minutes. Add the broth or stock and bring to a boil. Add the crabmeat and cook for 5 minutes. In a small bowl, whisk together the milk and flour until smooth. Add to the soup and cook until thickened, about 10 minutes. Season with salt and black pepper to taste. Sprinkle with paprika if desired. Ladle into bowls and garnish with parsley leaves if desired.