Name: Slow Cooker Crab And Corn Chowder
Prep time: 10 min
Cook time: 490 min
Total time: 500 min
Yield: 6 servings
Ingredients: 6 cup(s) fat free reduced sodium vegetable broth; 2 cup(s) cooked frozen corn kernels thawed; 2 cup(s), sliced yellow summer squash chopped; 1.5 cup(s) dry potato flakes; 1 cup(s) uncooked celery chopped; 0.5 cup(s), chopped uncooked onion(s) yellow; 2 tsp seafood seasoning Old Bay; 1 tsp dried thyme; 1 tsp dried sage; 1 pound(s) lump crabmeat; 1 tsp hot sauce optional

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Total Time: 8:20
Prep: 0:10
Cook: 8:10
Serves: 6
Difficulty: Easy

If you want to splurge on lump crab meat for meatier chunks, this is the recipe for it!

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

1 ½ 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

Instructions

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.
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.
Serving size: 2 cups

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Slow Cooker Crab And Corn Chowder

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Slow Cooker Crab And Corn Chowder

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