Crab and Corn Chowder

This creamy chowder is hearty and comforting, perfect for cozy fall and winter nights.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 4 slices bacon
  • 1 medium sweet onion, coarsely chopped
  • 2 cloves garlic, minced
  • 6 cups (1.5 L) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 cups (500 mL) frozen whole kernel corn
  • 2 tsp (10 mL) seafood seasoning
  • 7 red or fingerling potatoes, cut into 1” (2.5 cm) pieces (about 2 cups/500 mL)
  • 1 container pasteurized refrigerated lump crabmeat
  • 1/2 cup (125 mL) 35% whipping cream


  1. In large saucepan,cook bacon over medium-high heat for 5 minutes or until crisp; transfer to paper towels. Pour off all but 2 tbsp (30 mL) drippings from saucepan.
  2. Reduce heat to medium; add onion and garlic to saucepan and cook for about 4 minutes or until onion is softened,stirring occasionally. Stir chicken broth,corn,seafood seasoning and potatoes into saucepan; bring to boil. Reduce heat to low; cook for about 15 minutes or until potatoes are tender,stirring occasionally.
  3. Stir in crabmeat and cream; cook for 20 minutes or until mixture is hot and bubbling.
  4. Divide chowder among 8 bowls. Crumble bacon and sprinkle over top.

Recipe tips

If you like a thicker chowder,make a roux (stir together 2 tbsp/30 mL all-purpose flour and 2 tbsp/30 mL water). Stir into chowder after Step 3 and increase heat to medium-low; cook for 15 minutes longer or until thickened.

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Amount Per Serving
Calories 340
Fat 12 g
Sodium 670 mg
Carbohydrate 45 g
Dietary Fibre 5 g
Protein 14 g
Calcium 1 %DV

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