Crab And Corn Chowder Campbell S Kitchen Swanson

Ingredients

4 slice bacon

1 large sweet onion

2 clove garlic

6 c. Swanson® Chicken Broth

2 tsp. seafood seasoning

6 red potatoes or fingerling potatoes

2 c. frozen whole kernel corn

1 container refrigerated pasteurized crabmeat

1/2 c. heavy cream

Preparation

Step 1Cook 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.Step 2Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.Step 3Stir 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.Step 4Stir 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.Using Natural Goodness™ Chicken Broth: Calories 273, Total Fat 14g, Saturated Fat 7g, Cholesterol 65mg, Sodium 1006mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 15g, Vitamin A 8%DV, Vitamin C 6%DV, Calcium 6%DV, Iron 6%DVUsing Certified Organic Chicken Broth: Calories 268, Total Fat 15g, Saturated Fat 7g, Cholesterol 65mg, Sodium 986mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 13g, Vitamin A 8%DV, Vitamin C 6%DV, Calcium 6%DV, Iron 6%DV