Crock Pot Crab & Corn Chowder
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What’s Up, Hungry People
It’s January, and we all know what that means: peak laziness in the kitchen during winter. With a lineup of foodie holidays just around the corner, all I’m craving now is to be snuggled under a blanket with a bowl of something warm and hearty. And what could be better than a simple, yet delicious, crock pot recipe to fulfill that craving? Enter the easy crock pot crab and corn chowder!
This recipe is a lifesaver for those chilly days when you want something comforting without much fuss. Just throw all your ingredients into the crock pot and let it work its magic. The result? A rich and flavorful crab chowder recipe that’s as easy to make as it is satisfying to eat.
The beauty of using a crock pot is not just in the set-it-and-forget-it approach. It’s also about energy efficiency and the ease of having a meal ready without slaving over the stove. Whether you’re a busy parent, a student, or just someone who values convenience, crock pot recipes are a fantastic way to make cooking simpler and more enjoyable.
Here’s What You Need
- Lump Crab Meat: Adds rich, seafood flavor and delicate texture to the chowder.
- Seafood Stock: Provides the base liquid, enhancing the overall seafood flavor.
- Frozen Peas & Carrots: Offer color, texture, and a hint of sweetness and earthiness.
- Sweet Corn: Contributes a mild sweetness and crunchy texture.
- Celery: Gives a fresh, slightly bitter crunch and depth of flavor.
- Onion: Essential for a savory depth and sweetness when cooked.
- Red Bell Pepper: Adds sweetness and vibrant color to the dish.
- Old Bay Seasoning: A classic seafood seasoning that adds heat and complexity.
- Garlic: Provides a pungent, aromatic flavor foundation.
- Fresh Parsley: Offers a burst of fresh, herbal notes to balance the chowder.
- Flour or Cornstarch: Used to thicken the chowder to the desired consistency.
- Water: Combines with flour or cornstarch to create the thickening slurry.
- Salt & Pepper: Essential seasonings to enhance and balance all flavors.
So, for the least amount of kitchen effort, I’m thrilled to share: crock pot crab and corn chowder! Yes, the crock pot is our savior once again. Just toss the ingredients in, set it, and forget it for a few hours. Before you know it, you’re in for a treat.
Let’s Cook
I crafted this chowder using a mix of fresh, canned, and frozen ingredients, cleverly using up what I had in my fridge and freezer. It’s a double victory – not only am I making a delicious soup, but I’m also getting my veggie fix, staying true to my ‘eating healthy in the New Year’ resolution!
This chowder gets its kick from Old Bay seasoning, adding a delightful blend of heat and saltiness. I’m currently having a love affair with Old Bay, so I generously seasoned my chowder with it. Next, I added the seafood stock and let the crock pot weave its magic for about five hours on low heat.
As you near the one-hour mark before serving, it’s time to stir in your lump crab meat (juices included), along with your choice of flour or corn starch. Opt for flour for a thicker consistency or corn starch for a lighter touch. This step is your call!
Now, your goal is to warm the crab thoroughly. I checked mine every fifteen to twenty minutes, and in about forty-five minutes, it was just perfect. The resulting chowder is a harmonious blend of sweet and salty flavors, a real treat especially if you’re like me and don’t have crab meat often. I’ll definitely be on the lookout for crab meat sales more frequently.
Crock Pot Crab & Corn Chowder Tips
- Choosing Crab Meat: Opt for fresh lump crab meat if available for the best flavor and texture. Canned crab can be a handy alternative, but make sure to check for shell fragments.
- Vegetable Variations: Feel free to swap in or add other vegetables like diced potatoes or green beans for added nutrition and variety.
- Adjusting Thickness: If your chowder is too thin, add a bit more flour or cornstarch slurry. If it’s too thick, simply thin it with a little extra stock or water.
- Balancing Flavors: Taste and adjust seasonings as you cook. The right balance of salt, pepper, and Old Bay is key to a flavorful chowder.
- Serving Suggestions: Serve with crusty bread or a fresh salad for a complete meal. Garnishing with extra fresh parsley can add a pop of color and freshness.
Alright, Hungry People, we’ve navigated our way through the simplicity of crock pot cooking and landed on something truly comforting. This crab and corn chowder is not just a bowl of soup; it’s a warm hug on a cold day. It’s a testament to how a few simple ingredients can transform into something so satisfying.
So, gather your ingredients, toss them into your crock pot, and let the magic happen. For now, I’m blissfully content under my heat blanket, savoring each spoonful of this big ol’ bowl of chowder. Enjoy!
Crock Pot Crab & Corn Chowder
Equipment
Ingredients
- 4 cups lumb crab meat
- 2 cups seafood stock
- 1 cup frozen peas & carrots
- 1 cup sweet corn
- ¼ cup celery chopped
- ½ cup onion chopped
- ¼ cup red bell pepper chopped
- 3 tablespoons Old Bay seasoning
- 2 tablespoons garlic minced
- 2 tablespoons fresh parsley
- 4 tablespoons flour or cornstarch
- 3 tablespoons water
- salt & pepper to taste
Instructions
- Add the peas, carrots, corn, celery, onion, and red pepper into the well of a crock pot. Season with Old Bay, salt, and pepper to taste.
- Pour in the seafood stock and cook for 5-6 hours on low heat, or 2-3 hours on high heat (low heat is recommended).
- Whisk together the flour or cornstarch with water to create a slurry.
- About one hour prior to serving, add the lump crab meat and juices from the can along with the flour or cornstarch slurry. Stir until combined.
- Continue heating until the crab is cooked through and the chowder has thickened, approximately 45 minutes to an hour. Serve immediately and enjoy!
