Potato and Crab Chowder
1 package- 10 oz frozen corn, thawed
1 cup frozen hash brown potatoes, thawed
3/4 cup finely chopped carrots
1 teaspoon dried thyme leaves
3/4 teaspoon garlic-pepper
3 cups fat-free reduced-sodium chicken broth
1/2 cup water
1 cup evaporated milk
3 tablespoons cornstarch
1 can (6 ounces) crabmeat, drained
1/2 cup sliced green onions
Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
Cover; cook on LOW 3-1/2 to 4-1/2 hours.
Blend evaporated milk and cornstarch until smooth. Stir into slow cooker. Cover; cook on HIGH 15 to 30 minutes. Just before serving, stir in crabmeat and green onions