It’s January, which means I’ve hit my peak point of laziness when it comes to cooking in the winter. The next several months are a whirlwind of foodie holidays (Valentine’s, St. Patrick’s, Easter…then the summer holidays!), but the end of January is when I want to do nothing but wrap myself up in a blanket with a hot bowl of soup. Of course, who needs to make that soup to reach that level of comfort? Oh, it’s me.
So for the least amount of work possible, may I present: crock pot crab and corn chowder! That’s right – the crock pot comes to the rescue. All I have to do it dump the ingredients in the pot over the course of a few hours, and I’m well on my way to deliciousness.
I used a combination of fresh, canned and frozen ingredients in my chowder, as I was also sort of cleaning out the fridge and freezer while making it. Double win for a ton of vegetables in my chowder – back on the ‘eating healthy in the New Year’ train!
The chowder is seasoned with Old Bay for an added flair of heat and saltiness. Personally, I’m obsessed with Old Bay seasoning right now so I added a LOT to my chowder. Then I poured in the seafood stock and let the crock pot do its thing for about five hours on low heat.
About an hour before you are ready to eat, add your lump crab meat, juices and all, along with the flour or corn starch. For a thicker chowder, use flour, but for a lighter chowder, use corn starch – that part is up to you!
At this point, you’re looking to heat the crab through, so I checked mine every fifteen or twenty minutes until the crab was perfect – at about forty-five minutes. This chowder has a sweet and saltiness to it that I really enjoyed. I don’t get to eat crab meat that often, but I’ll have to start keeping my eye out for good sales from now on.
But for now, I’m just content with my heat blanket and a big ol’ bowl of chowder.
Crock Pot Crab & Corn Chowder
- 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
- 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).
- About one hour prior to serving, pour in the lump crab and juices from the can along with the flour slurry (or cornstarch, if using). Stir until combined.
- Heat until the crab is cooked through and the chowder has thickened some – about forty five minutes to an hour. Serve right away and enjoy!