Appetizers / Soups / Salads

Slow Cooker Corn and Crab Chowder is for Soup.

Slow Cooker Corn and Crab Chowder takes 7 minutes to prepare.

Slow Cooker Corn and Crab Chowder takes 300 minutes to cook.

Slow Cooker Corn and Crab Chowder makes 11 servings.

The ingredients for Slow Cooker Corn and Crab Chowder are:

2- 6oz cans of lump crab meat, drained
3- medium red potatoes, cubed (with skin) into 1/2" pieces
3- medium stalks of celery, diced
2 Chicken bouillion cubes (enough to make 32 ounces of broth)
32 oz. water
12 0z bag of frozen corn
1 cup of heavy whipping cream
1/4 cup of cornstarch
1 Tbsp dried Thyme (I used ground)

Here is how you make Slow Cooker Corn and Crab Chowder:

Heat boullion cubes in water until dissolved. Layer potatoes, celery, corn, and thyme on the bottom of the slow cooker. Pour broth over the vegetables, and cook on low for 4 hours. Mix heavy whipping cream and cornstarch in a bowl until well blended, then slowly pour over vegetables and mix until just blended. Increase slow-cooker heat to high, and cook for an additional hour. Add in crab meat and serve warm. Serving Size:?Makes approximately 11 1-cup servings.

The nutritional information for Slow Cooker Corn and Crab Chowder is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 161.7

• Total Fat: 7.7 g
• Cholesterol: 29.1 mg
• Sodium: 217.3 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.8 g
• Protein: 2.3 g