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?
Ingredients
4 slices bacon
1 medium sweet onion, coarsely chopped (about 1 cup)
2 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 teaspoons seafood seasoning
7 red potatoor fingerling potatoes, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) pasteurized refrigerated lump crabmeat
0.5 cup heavy cream
1 medium sweet onion, coarsely chopped (about 1 cup)
2 cloves garlic, minced
6 cups Swanson® Chicken Broth
2 teaspoons seafood seasoning
7 red potatoor fingerling potatoes, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) pasteurized refrigerated lump crabmeat
0.5 cup heavy cream
Instructions
Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until crisp. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings from the saucepan.
Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender, stirring occasionally.
Stir the broth, seafood seasoning, potatoes and corn in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Stir in the crabmeat and heavy cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 bowls. Top each with about 1 tablespoon bacon.
Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender, stirring occasionally.
Stir the broth, seafood seasoning, potatoes and corn in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Stir in the crabmeat and heavy cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 bowls. Top each with about 1 tablespoon bacon.
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 ri...
Directions
Print
Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until crisp. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings from the saucepan.Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender, stirring occasionally.Stir the broth, seafood seasoning, potatoes and corn in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, stirring occasionally.Stir in the crabmeat and heavy cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 bowls. Top each with about 1 tablespoon bacon.
Ingredients
4 slices bacon1 medium sweet onion, coarsely chopped (about 1 cup)2 cloves garlic, minced6 cups Swanson® Chicken Broth2 teaspoons seafood seasoning7 red potatoor fingerling potatoes, cut into 1-inch pieces (about 2 cups)2 cups frozen whole kernel corn1 container (8 ounces) pasteurized refrigerated lump crabmeat0.5 cup heavy cream
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