Crab and Corn Chowder

Crab and Corn Chowder

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"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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40 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1595 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. 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.
  2. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
  3. 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.
  4. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.


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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! Eve...

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 use...

This was wonderful!! The only thing I did diff. was add some plain mashed potatoe flakes to thicken it up quick. Otherwise perfect!!!

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.