Slow Cooker Corn and Crab Chowder
- 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 of 4 In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
- 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 of 4 Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.
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