Slow Cooker Crab And Corn Chowder
- Total Time
If you want to splurge on lump crab meat for meatier chunks, this is the recipe for it!
fat free reduced sodium vegetable broth6 cup(s)
cooked frozen corn kernels2 cup(s), thawed
yellow summer squash2 cup(s), sliced, chopped
dry potato flakes1 ½ cup(s)
uncooked celery1 cup(s), chopped
uncooked onion(s)½ cup(s), chopped, yellow
seafood seasoning2 tsp, Old Bay
dried thyme1 tsp
dried sage1 tsp
lump crabmeat1 pound(s)
hot sauce1 tsp, optional
- 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