Crab and Corn Chowder
- 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.
- 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.
- Stir in crabmeat and cream; cook for 20 minutes or until mixture is hot and bubbling.
- Divide chowder among 8 bowls. Crumble bacon and sprinkle over top.
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.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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