Slow Cooker Corn and Crab Chowder

Slow Cooker Corn and Crab Chowder
Makes 4
Prep 15 m
Slow Cook 420 m
Slow Cook (low) or 5 hours (high)



  1. 1 of 4 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. 2 of 4 In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
  3. 3 of 4 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. 4 of 4 Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.
Nutrition Information for Slow Cooker Corn and Crab Chowder
Servings Per Recipe: 4
Per Serving: 61 mg chol., 27 g pro., 340 kcal cal., 5 g Fat, total, 54 g carb., 5 g fiber, 0 g sat. fat, 921 mg sodium