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.
Love crabs? Try these recipes: