Name: Crab and Corn Chowder Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 slice bacon; 1 large sweet onion; 2 clove garlic; 6 cups Swanson® Chicken Broth; 2 tsp seafood seasoning; 6 red potatoes or fingerling potatoes; 2 cups frozen whole kernel corn; 1 container pasteurized crab meat; ½ cup heavy cream

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.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

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

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.
Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.
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.
Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.
Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.
Serve warm and enjoy.