- 4 slices bacon
- 1 large sweet onion, coarsely chopped
- 2 cloves garlic, minced
- 6 cups Swanson® Chicken Broth or Natural Goodness™ or Certified Organic Chicken Broth
- 2 teaspoons seafood seasoning
- 6 red potatoes
- 2 cups frozen whole kernel corn
- 1 (8 ounce) container refrigerated pasteurized lump crabmeat
- 1/2 cup heavy cream
- 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.