Creole Crab and Corn Chowder – Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons butter½ cup diced onion1 hot chile pepper, deseeded and chopped½ cup diced celery2 potatoes peeled and diced, divided1 pinch salt½ teaspoon seafood seasoning (such as Old Bay®)¼ teaspoon cayenne pepper1 potato, diced2 ½ cups water1 cup frozen sweet corn kernels1 cup water1 cup frozen sweet corn kernels2 cloves peeled garlic 1 potato, diced¼ cup water8 ounces fresh crab meat¼ cup half n half1 teaspoon Spanish paprika (preferably sweet)1 bunch thinly sliced green onion for garnishCayenne pepper
1. Melt butter in a skillet over medium heat; stir in onion, pepper, celery, one diced potato, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
2. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
3. Transfer to a slow cooker. Pour 2½ cups water and 1 cup frozen sweet corn kernels into the slow cooker.
4. Place 1 cup water, 1 cup frozen sweet corn kernels, and garlic into a Magic Bullet cup and puree until smooth. Add to the slow cooker.
5. Place the other diced potato with ¼ cup water in the Magic Bullet and purée until smooth then add the potato water to the slow cooker.
6. Cover and cook the chowder for six hours.
7. Remove the lid; add the crabmeat, paprika, and heavy cream to chowder. Season with salt and pepper to taste, cover and cook for about 30 minutes or until heated through.
8. Garnish with green onions and a dash or two of cayenne pepper.
Serving Size: Makes six servings of chowder
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.
2. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
3. Transfer to a slow cooker. Pour 2½ cups water and 1 cup frozen sweet corn kernels into the slow cooker.
4. Place 1 cup water, 1 cup frozen sweet corn kernels, and garlic into a Magic Bullet cup and puree until smooth. Add to the slow cooker.
5. Place the other diced potato with ¼ cup water in the Magic Bullet and purée until smooth then add the potato water to the slow cooker.
6. Cover and cook the chowder for six hours.
7. Remove the lid; add the crabmeat, paprika, and heavy cream to chowder. Season with salt and pepper to taste, cover and cook for about 30 minutes or until heated through.
8. Garnish with green onions and a dash or two of cayenne pepper.
Serving Size: Makes six servings of chowder
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 193.5
- Total Fat: 5.0 g
- Cholesterol: 33.1 mg
- Sodium: 201.7 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 4.0 g
- Protein: 10.7 g
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