• 10 oz. frozen corn
  • 4 Small, Red Potatoes - cleaned and quartered.
  • 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 potatoes and carrots in the bottom of a 5-Quart slow cooker.  Add the chopped onion, peas and corn on top onions/carrots in the slow cooker.
  2. Add thyme, garlic, and pepper.
  3. Next, pour broth and water into slow cooker.
  4. Cover and cook on LOW for 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 slow cooker and stir ingredients.Lightly mash potatoes.
  7. Re-cover and cook 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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