Friday, October 18, 2013

Slow Cooker Potato-Crab Chowder

     If you visit my home most Sundays during the fall or winter (please don't), you will likely find some form of soup, stew or chowder bubbling away in a slow-cooker. On a good day, there could be as many as three cookers going at once. This particular recipe gets a lot of action during that time of the year. This is super easy and we usually have most of the ingredients (or close approximations) on hand. Plus, the way I make it, it's only about 170 calories per cup! As always, any notes or changes are in blue.

Potato Crab Chowder
via Slow Cooker Magic in Minutes

  • 1 package (10 ounces) frozen corn
  • 1 cup frozen hash brown potatoes (this is something you will never find in our freezer. We used a little over a cup of diced potato)
  • 3/4 cup finely chopped carrots (we just cut them into little pieces)
  • 1 teaspoon dried thyme
  • 3/4 teaspoon garlic-pepper seasoning
  • 3 cups fat free reduced-sodium chicken broth (no happening. We did 3 cups water and a bouillon cube or two)
  • 1/2 cup water
  • 1 cup evaporated milk
  • 3 tablespoons cornstarch
  • 1 can (6 ounces) crabmeat, drained (We just used an 8 ounce bag of imitation crab meat, which we fondly call "Crabuluxe") 
  • 1/2 cup sliced green onions
  1. Place corn, potatoes and carrots in slow-cooker. Sprinkle with thyme and garlic-pepper seasoning
  2. Add broth and water. Cover and cook on LOW for 3-1/2 to 4-1/2 hours
  3. Stir together evaporated milk and cornstarch in medium bowl. Stir into slow-cooker. Turn temperature to HIGH. Cover and cook 1 hour. Stir in crab meat and green onions. 
Who doesn't love chowder?
Good times!

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