Slow Cooker Showcase: Crab and Corn Chowder

Each Thursday during the Fall and Winter The Centsible Family will showcase a slow cooker (crock-pot) recipe that one of the Mavens of Money have tried and tasted. By sharing we hope you will be able to save a little time during the week as we all know saving time is just as valuable as saving money. And you will be able to enjoy a hot meal at the end of your day.

This week’s recipe is Crab and Corn Chowder by Amee at Madame Deals that is sure to warm you on a chilly night! Prep time should be about 25 minutes and will cook for seven hours and yield about 8-10 servings.

 

Crab and Corn ChowderIngredients:

  • 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.

Comments

  1. Christine Beasley says

    this looks delicious and i have some crab meat on hand I want to use. I love that it is made in the slowcooker.

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