• 10 oz. frozen corn
  • 1 c. frozen hash brown potatoes
  • 3/4 c. chopped carrots
  • 1 tsp. dried thyme
  • 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. crab meat, canned, 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 corn, hash browns, and carrots in slow cooker.
  2. Add thyme, garlic, and pepper.
  3. Next, pour broth and water into crock.
  4. Cover and crock on LOW 3-4 hours.
  5. After 3-4 hours, stir together evaporated milk and cornstarch until smooth in a medium bowl.
  6. Pour into milk mixture into crock and stir ingredients.
  7. Re-cover and crock on LOW 1 hour.
  8. Lastly, stir in crab meat and green onions.

 

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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