Cooking Directions

• 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 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