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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

Instructions

  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