• 2 T. grass-fed butter
  • 1 onion, diced
  • 1/2 c. sweet bell pepper
  • 4 c. free-range chicken broth (or homemade)
  • 1 parsnip, diced
  • 1/3 tsp. thyme
  • 4 oz. green chiles, drained
  • 1 c. frozen corn
  • 12 oz. crabmeat, canned works well
  • 1/2 tsp. chili powder or paste
  • dash salt and pepper
  • 1 c. coconut milk (canned)
  • avocado slices or scallions for garnish

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I promise you that you will love Slow Cooker Paleo Crab & Corn Chowder.  I cannot promise you that it will last.  Better double this recipe if you like leftovers!

  1. Melt butter in skillet over medium heat.  Saute onions until they are translucent, then scrape onions and butter into crock.
  2. Add all other ingredients to crock, EXCEPT coconut milk and (optional) avocado.
  3. Cover. Crock on Low for 8 hours.
  4. After 8 hours, add coconut milk, stir well, and remove crock insert from base.
  5. If you desire a smooth, pureed soup, use a stick blender to puree soup lightly while in crock, or remove 1/2 of soup from crock and blend in blender until smooth, then add back to the crock and mix well.

Optional: Garnish with fresh avocado slices.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Paleo Crab & Corn Chowder


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