Description
A delicious and creamy crab and corn chowder perfect for any occasion!
Ingredients
Scale
- 1 quart chicken stock
- 1 tablespoon butter
- 1 cup chopped onion
- 32 ounces fresh or frozen corn
- 2 garlic cloves (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 (6 oz) can lump crabmeat (drained)
- 1 cup half-and-half or heavy cream
- 1 avocado (for garnish)
Instructions
- Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low.
- If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.
- Stir in the half-and-half or cream before serving.
- Garnish with avocado.
Notes
- This chowder can be adjusted for thicker consistency by blending part of it.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg