Crab and Corn Chowder in the Crockpot


I love my slow cooker. I am on the search for great recipes that are easy. I try to read a magazine or two a week. One of my favorites is Family Circle. I decided for my Wednesday cooking adventure I would try their recipe for slow cooker crab and corn chowder. It was super. I would change a couple of things to make my life  easier the next time I make it. I would use frozen corn and I would double the batch. It made enough for two  dinners and one lunch. I didn’t add the crab until the end so I could feed it to my son who can’t eat shellfish. The last thing I would change is I would hide the leftovers until my husband finished packing his lunch so I could eat it. I doubled the crab (located near the fresh fish) and I still managed to make this soup for $16. I could have done better but the doubled crab amount was $8.00.  It was worth it!!!

Stay tuned what will I try next week as I seek a balance between my family, work, and a good meal?

  •  2  cans (14.5 ounces each)  low-sodium, 99 percent fat-free chicken broth (3-1/2 cups)
  • 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  ribs  celery, trimmed and diced
  • 1/2  teaspoon  fresh thyme leaves, chopped
  • 1/4  teaspoon  Old Bay seasoning
  • 5  ears  corn on the cob, husks removed
  • 1    sweet red pepper, seeded and diced
  • 1  can (12 ounces)  evaporated skim milk
  • 2  tablespoons  cornstarch
  • 1/4  teaspoon  salt
  • 1  container (8 ounces)  pasteurized crab claw meat (such as Phillips)


1. 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.

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

3. 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.

4.Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

If you enjoyed this article, subscribe below to get free email updates!

Powered by Subscribers Magnet

Do not forget to shop with us!
shop with us

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge