How To Make Crab and Corn Chowder
Served in less than an hour, this creamy crab and corn chowder uses chicken broth, pasteurized crabmeat, and chunky potatoes, for a filling and warm meal.
Serves:
Ingredients
- 4slicesbacon
- 1large sweet onion
- 2garlic cloves
- 6cupsSwanson® Chicken Broth
- 2tspseafood seasoning
- 6red potatoes,or fingerling potatoes
- 2cupsfrozen whole kernel corn
- 1ctrpasteurized crab meat,refrigerated
- ½cupheavy cream
Instructions
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Cook the bacon in a 16-cups saucepan over medium-high heat for 5 minutes or until it’s crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set it aside. Pour off all but 2 tablespoons of drippings.
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Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.
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Stir the broth, seafood seasoning, potatoes, and corn in the saucepan. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potatoes are tender.
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Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.
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Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.
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Serve warm and enjoy.
Nutrition
- Calories: 547.24kcal
- Fat: 21.71g
- Saturated Fat: 9.30g
- Trans Fat: 0.17g
- Monounsaturated Fat: 8.53g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 63.19g
- Fiber: 5.83g
- Sugar: 14.20g
- Protein: 28.03g
- Cholesterol: 82.83mg
- Sodium: 580.65mg
- Calcium: 74.47mg
- Potassium: 1851.06mg
- Iron: 4.19mg
- Vitamin A: 92.19µg
- Vitamin C: 28.63mg
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