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
-
1
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.
-
2
Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.
-
3
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.
-
4
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.