Recipe by Campbell's Kitchen
"This scrumptious soup features corn and crabmeat mixed with bacon, potatoes, onion and garlic simmering together in a flavorful combination of Swanson® Chicken Broth and heavy cream. "
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sweet onion, coarsely chopped
Swanson® Chicken Broth or Natural Goodness™ or Certified Organic Chicken Broth
frozen whole kernel corn
1 (8 ounce) container
refrigerated pasteurized lump crabmeat
This soup was delicious! I used homemade seafood stock instead of the chicken broth. I also added some leftover bay scallops and shrimp (cut into pieces). Will definitely make this again! Everyone loved it!
This was wonderful!! The only thing I did diff. was add some plain mashed potatoe flakes to thicken it up quick. Otherwise perfect!!!
I made this much easier and quicker subsituting 1-1/2 cans diced potatoes for red potatoes, 2 cans fiesta corn (drained) instead of frozen corn. We like our chowder not as runny, so I only used 4 cups broth. For seasoning I used Tony Chachere's Creole Seasoning. 2 tsp made it a little salty, so maybe next time I'll use only 1 or 1 and 1/2 tsp. It was quick and done in 20 minutes.
Very nice soup! I added red peppers and garlic.
My three picky eaters and I loved this chowder. We have had it many times, I make it exactly as stated. This is a winner in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
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