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Crab and Corn Chowder

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268 calories/serving

Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour. Why not whip some up right now?

Ingredients

Serves: servings

    • 4 slice bacon
    • 1 large sweet onion , coarsely chopped (about 1 cup)
    • 2 cloves garlic , minced
    • 6 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
    • 2 teaspoon seafood seasoning
    • 6 to 8 red potato or fingerling potatoes, cut into 1-inch pieces (about 2 cups)
    • 2 cup frozen whole kernel corn
    • 1 container (8 ounces) refrigerated pasteurized lump crabmeat
    • 1/2 cup heavy cream

Directions

Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until it's crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set aside. Pour off all but 2 tablespoons drippings.

Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.

Stir the broth, seafood seasoning, potatoes and corn in the saucepan. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potatoes are tender.

Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.

Tip: If you can't find sweet onions, regular white or yellow onions will work in this recipe.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories 268Calories from fat 135
Total Fat 15gm23%Cholesterol 70mg23%
Sodium 1396mg58%Total Carbohydrates 24gm8%
Fiber 3gm12%Protein13gm
Vitamin A8% Vitamin C6%
Calcium6% Iron6%

Nutrition Facts provided by: Campbell's Kitchen

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.



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