• 10 oz. Frozen Corn
  • 4 Small, Red Potatoes - cleaned and quartered.
  • 1 Medium Yellow Onion, chopped
  • 3/4 c. Chopped Carrots
  • 1 tsp. Thyme, dried
  • 1 tsp. Garlic, minced
  • 1/4 tsp. Black Pepper
  • 3 c. Chicken Broth
  • 1/2 c. Water
  • 1 c. Evaporated Milk
  • 3 T. Cornstarch
  • 6 oz. Canned Crab Meat, drained
  • 1/2 c. Green Onions, sliced

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Crab is so versatile; it works well in soups and stews, pasta dishes, and of course-crab cakes!  I like to stock up when it’s on sale and make a big batch of this yummy, healthy soup–Slow Cooker Potato Crab Chowder.

  1. Place potatoes and carrots in the bottom of a 5-Quart slow cooker.
  2. Next add the chopped onion on top potatoes/carrots in the slow cooker.
  3. Add thyme, garlic, and pepper.
  4. Next, pour broth and water into the slow cooker.
  5. Cover and cook on LOW for 3-4 hours.
  6. After 3-4 hours, stir together evaporated milk and cornstarch in a medium bowl until smooth.
  7. Pour milk mixture into the slow cooker and stir ingredients. Lightly mash potatoes.
  8. Stir in the corn.
  9. Re-cover and cook on LOW 1 hour.
  10. Lastly, stir in crab meat and green onions right before serving.

 

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Potato Crab Chowder

 

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