With the crisp cool air of fall finally coming to use, I decided I wanted to make some sort of chowder. I looked through my recipe box and found this one that I found in the Family Circle July 2010 issue. It was quite yummy! I love crock pot meals, because you just get them all together and let them cook and give your house a yummy aroma!
2 can (14.5 ounces) each of low sodium chicken broth
1/2 pound of potatoes , peeled and diced
1 cup of baby carrots
1 medium sized onion, chopped
2 ribs of celery, trimmed and diced
1/2 teaspoon of fresh thyme leaves, chopped
1/4 teaspoon of old bay seasoning
1 package of frozen corn
1 sweet red pepper, seeded and diced
1 can (12 ounces) of evaporated skim milk
1/4 teaspoon of salt
2 tablespoons of cornstarch
1 container (8 ounces) of crab claw meat
- Combine chicken broth, potatoes, carrots, onions, celery, thyme and old bag in a large oval slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
- In a bowl stir together red pepper, evaporated milk, corn, cornstarch and salt. Uncover slow cooker and add in stir in red pepper mixture into slow cooker, replace cover and cook on either high or low for one hour.
- Stir in crabmeat into soup and heat through. Serve warm.