Littluns Katie's Corn and Crab Chowder

What You Need

3 ½ Cups ( 2 cans 14.5 oz.each) chicken broth
1/2 lb potatoes, (peeled and diced)
1 cup baby carrots (cut into 1/4-inch pieces)
1 medium-size onion (chopped)
2 stalks celery (trimmed and diced)
1/2 tsp fresh thyme leaves (chopped)
1/4 tsp Old Bay seasoning
5 ears corn on the cob (husks removed)
1 sweet red pepper (seeded and diced)
                               1 can (12 oz.) evaporated skim milk
                               2 Tbsp cornstarch
                               1/4 tsp salt
                               1 Cup crab claw meat ( okay to use canned pasteurized crab claw meat)
                               Crock pot/ slow cooker
                               Mixing bowl
Let’s Make It! Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.

Serves 4-8

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