Crock Pot Crab & Corn Chowder
Savor the warmth of this easy crock pot crab and corn chowder, perfect for chilly winter days.
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!
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