Monday, March 31, 2014

Slow Cooker Corn & Crab Chowder

Another Family Circle find, this is delicious, and a slow cooker one…which I LOVE. It was very easy and delicious. I substituted canned corn for fresh corn on the cob. I assume it would be better with corn on the cob, but I made this in the winter and corn on the cob isn't worth it then! But this chowder is!!
Slow Cooker Corn and Crab Chowder
Photo Credit to Family Circle
Slow Cooker Corn & Crab Chowder
3 1/2 cups chicken broth
1/2 pound all-purpose potatoes, peeled and diced
1 cup baby carrots, cut into 1/4-inch pieces
1 medium-size onion, chopped
2 stalks celery, trimmed and diced
pinch of dried thyme
1/4 teaspoon Old Bay seasoning
5 ears corn on the cob, husks removed {or two cans of corn}
1 sweet red pepper, seeded and diced
1 12 ounce can evaporated milk
2 tablespoons cornstarch
1/4 teaspoon salt
1 8 ounce container pasteurized crab claw meat

Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.

Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. {This is where I added the canned corn}

Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels {unless you're using canned} and crabmeat into soup and heat through. Serve warm.

Recipe Source: Slightly adapted from Family Circle

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