What You'll Need
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 to 8 red potatoes or fingerling potatoes, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) refrigerated pasteurized lump crabmeat
1/2 cup heavy cream
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.