Slow Cooker Crab and Corn Chowder

• Gluten free

• Seafood

  • 1 lb Special lump or claw crabmeat

• Produce

  • 1 24 oz bag Baby butter potatoes
  • 2 cups Celery
  • 2 cups Corn, kernels
  • 1 tsp Garlic powder
  • 2 cups Onions
  • 1 Parsley, fresh

• Canned Goods

  • 2 qt Chicken broth, low sodium fat free

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1/4 cup Cornstarch
  • 1 tsp Italian seasoning

• Dairy

  • 1 cup Cream

• Liquids

  • 1 qt Water

Found on recipecenter.martinsfoods.com

Description

Directions

• Combine the first 10 ingredients into a large slow cooker. Place on low heat, and cook for 6-8 hours.
• Mix together the cornstarch and heavy cream. Stir into soup after the first 6-8 hours. Add the crab and cover the slow cooker with the lid. Turn on high, and cook for an additional 15-20 minutes or until bubbling.
• Serve hot, and garnish with fresh parsley.

Nutrition