Crockpot Crab and Corn Chowder

Crockpot Crab and Corn Chowder

Crockpot Crab and Corn Chowder

I get a lot of magazines. The one magazine that I love is Family Circle. I got this super recipe that I wanted to share with you.

Here is what I would change. I would use frozen corn. It was difficult to get the corn off the cob when the kids were starving. Our son can’t eat seafood so I took some out of the crockpot for him and his sister before I added the crab. The other thing I would change is I would hide the leftovers from my husband. This soup was yummy!!!!  I hope you enjoy. It cost about $16 but it made two complete meals and a lunch. I could have made it cheaper but I bought the larger can of crab (located in the fresh fish section of your grocery store) instead of the amount the recipe called for.


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.

Crockpot Crab and Corn Chowder

Love crabs? Try these recipes:

Crab Fritters with Sriracha Aioli Recipe
Cream Cheese Recipe: Simple Baked Crab Rangoon
Crab Bow Tie Parmesan Alfredo
Crab & Asparagus Soup Recipe

Please share...Share on Facebook0Tweet about this on TwitterPin on Pinterest25.5kShare on Yummly39Share on Google+20Share on StumbleUpon11Share on Tumblr0Buffer this page
Subscribe to RealAdviceGal Weekly newsletter


  1. Arstella says

    Girl, thank you for this receipt. No I know what my appetizer for THANKSGIVING will be. Instead of little finger food, since bowl of this will be off the chain. WOW! I AM WAAAAAAAAAY TOOOOO EXCITED. Can’t wait to make it. Thanks again. Have a blessed and very happy THANKSGIVING FROM MY FAMILY TO YOURS.

Leave a Reply

Your email address will not be published.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