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
Preparation
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.
