Ingredients40 m servings 226 cals
- 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.
Per Serving: 226 calories; 11.3 g fat; 21.7 g carbohydrates; 12 g protein; 54 mg cholesterol; 1595 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!!!