Slow cooker crab and corn chowder
5
2
2
SmartPoints® value per serving
Total Time
8 hr 20 min
Prep
10 min
Cook
8 hr 10 min
Serves
6
Difficulty
Easy
With only 10 minutes of prep time and a full 8 hours in the slow cooker, this hearty chowder can come together first thing in the morning to be ready for dinner that night. A crunchy side salad will round out the meal and add very little additional preparation. The key ingredient to making this rich soup base for the sweet delicious crab is the dried potato flakes. During the slow cooking process these will expand and become a creamy thickened broth. You can easily substitute chopped chives or parsley for the sage. If you want to splurge on lump crab meat for meatier chunks, this is the recipe for it! Leftovers transport easily in a thermos for a filling and special lunch.
Ingredients
Fat free reduced sodium vegetable broth
6 cup(s)
Cooked frozen corn kernels
2 cup(s), thawed
Yellow summer squash
2 cup(s), sliced, chopped
Dry potato flakes
1½ cup(s)
Uncooked celery
1 cup(s), chopped
Uncooked onion(s)
½ cup(s), chopped, yellow
Seafood seasoning
2 tsp, Old Bay
Dried thyme
1 tsp
Dried sage
1 tsp
Lump crabmeat
1 pound(s)
Hot sauce
1 tsp, optional