“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. ” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
- 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.
- Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.
Nutrition
Amount Per Serving (6 total)
- Calories
- 226 cal
- 11%
- Fat
- 11.3 g
- 17%
- Carbs
- 21.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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! Everyone ..." See moreloved it! "
PCOOKIN
"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 used 4 cu..." See moreps broth. For seasoning I used Tony Chachere's Creole Seasoning. 2 tsp made it a little salty, so maybe next time I'll use only 1 or 1 and 1/2 tsp. It was quick and done in 20 minutes."
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