Slow Cooker Corn and Crab Chowder

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Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Slow Cooker Corn and Crab Chowder calories by ingredient


Fantastic and quick crockpot recipe for cold days!! Fantastic and quick crockpot recipe for cold days!!
Number of Servings: 11


    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)


I freeze this in individual portions to keep on hand for quick meals!


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.