Crab and Corn Chowder

Crab and Corn Chowder

5

"This scrumptious soup features corn and crabmeat mixed with bacon, potatoes, onion and garlic simmering together in a flavorful combination of Swanson® Chicken Broth and heavy cream. "

Ingredients

40 m {{adjustedServings}} servings 226 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1595 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.
  2. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
  3. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
  4. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.
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Reviews

5
  1. 8 Ratings

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This soup was delicious! I used homemade seafood stock instead of the chicken broth. I also added some leftover bay scallops and shrimp (cut into pieces). Will definitely make this again! Eve...

I made this much easier and quicker subsituting 1-1/2 cans diced potatoes for red potatoes, 2 cans fiesta corn (drained) instead of frozen corn. We like our chowder not as runny, so I only use...

This was wonderful!! The only thing I did diff. was add some plain mashed potatoe flakes to thicken it up quick. Otherwise perfect!!!