Slow Cooker Corn and Crab Chowder

Name: Slow Cooker Corn and Crab Chowder Recipe
Prep time: 7 min
Cook time: 300 min
Total time: 307 min
Yield: 11
Ingredients: 2- 6oz cans of lump crab meat drained; 3- medium red potatoes cubed (with skin) into 1/2 pieces; 3- medium stalks of celery diced; 2 Chicken bouillion cubes (enough to make 32 ounces of broth); 32 oz. water; 12 0z bag of frozen corn; 1 cup of heavy whipping cream; 1/4 cup of cornstarch; 1 Tbsp dried Thyme (I used ground)

Minutes to Prepare: 7
Minutes to Cook: 300

Number of Servings: 11

Ingredients

2- 6oz cans of lump crab meat, drained3- medium red potatoes, cubed (with skin) into 1/2" pieces3- medium stalks of celery, diced2 Chicken bouillion cubes (enough to make 32 ounces of broth)32 oz. water12 0z bag of frozen corn1 cup of heavy whipping cream1/4 cup of cornstarch1 Tbsp dried Thyme (I used ground)

Directions

Heat boullion cubes in water until dissolved. Layer potatoes, celery, corn, and thyme on the bottom of the slow cooker. Pour broth over the vegetables, and cook on low for 4 hours. Mix heavy whipping cream and cornstarch in a bowl until well blended, then slowly pour over vegetables and mix until just blended. Increase slow-cooker heat to high, and cook for an additional hour. Add in crab meat and serve warm.

Serving Size:�Makes approximately 11 1-cup servings.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 161.7
Total Fat: 7.7 g
Cholesterol: 29.1 mg
Sodium: 217.3 mg
Total Carbs: 18.1 g
Dietary Fiber: 1.8 g
Protein: 2.3 g

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