Slow Cooker Crab And Corn Chowder

Total Time
8 hr 20 min
10 min
8 hr 10 min
If you want to splurge on lump crab meat for meatier chunks, this is the recipe for it!


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


  1. Mix the broth, corn, squash, potato flakes, celery, onion, Old Bay Seasoning, thyme, and sage in a 5- to 6-quart slow cooker. Cover and cook on low for 8 hours.
  2. Stir in the crab meat. Cover and set aside on a keep-warm setting (or just unplugged) for 10 minutes to heat through. Serve in bowls with dashes of hot red pepper sauce, if desired.
  3. Serving size: 2 cups

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