The Cajun spice of this chowder is wonderfully balanced by potatoes, corn and the half and half that makes it so creamy.
1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel–lined plate and set aside.
2. Add the potatoes, kielbasa, corn, broth, garlic, Cajun seasoning, thyme, salt, and pepper to the pot and bring to a boil. Cover and reduce the heat to low. Simmer until the potatoes are heated through, about 5 minutes.
3. Stir in the half-and-half and all but 1/2 cup of the crabmeat. Remove the thyme stems and remove the pot from the heat.
4. Ladle into bowls and garnish with the remaining crabmeat and a sprinkle of Cajun seasoning.