Potato and Crab Chowder
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
  2. Cover; cook on LOW 3-1/2 to 4-1/2 hours.
  3. 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