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!!

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