Crab and Corn Chowder

Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour. Why not whip some up right now?

Crab and Corn Chowder
15 mins
50 mins
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  • 4 slices bacon
  • 1 large sweet onion, coarsely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 2 teaspoons seafood seasoning
  • 6 - 8 red potatoes or fingerling potatoes, cut into 1-inch pieces (about 2 cups)
  • 2 cups frozen whole kernel corn
  • 1 8 ounce container refrigerated pasteurized lump crabmeat
  • 1/2 cup heavy cream
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Cook the bacon in a 4-quart 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 aside. Pour off all but 2 tablespoons 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.
If you can't find sweet onions, regular white or yellow onions will work in this recipe.
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