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.

Ingredients

  • 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)

Directions

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.




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