• 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.

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

  • 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.

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

Nutrition Facts

340 calories; 5 g total fat; 61 mg cholesterol; 921 mg sodium. 54 g carbohydrates; 27 g protein;