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.
4 slices bacon1 medium sweet onion, coarsely chopped (about 1 cup)2 cloves garlic, minced6 cups Swanson® Chicken Broth2 teaspoons seafood seasoning7 red potatoor fingerling potatoes, cut into 1-inch pieces (about 2 cups)2 cups frozen whole kernel corn1 container (8 ounces) pasteurized refrigerated lump crabmeat0.5 cup heavy cream
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