How to Make Spicy Crab Chowder

This Crab Chowder disappears as soon as it hits the table. It can be made regular or spicy.

Instructions

Difficulty: Easy

Things You’ll Need:

• Slow Cooker
• 1 package (10oz) frozen corn
• 1 Cup frozen hash brown potatoes
• 3/4 Cup finely chopped carrots
• 1 tsp. Dried thyme leaves
• 1 Tblsp. garlic salt
• 3 Cups reduced sodium chicken broth
• 1/2 Cup water
• 1 Cup evaporated milk
• 3 Tblsp. cornstarch
• 1-2 6oz. cans Crab Meat drained
• 3 Tblsp. Mexican Chili Powder (optional)
• 2 Diced jalapenos (optional)

1. Put corn, carrots, jalapenos and potatoes in slow cooker. Top with thyme, garlic salt, and mexican chili powder(optional). Add water and broth. Cover and cook on LOW for 4 hours.
2. In a medium bowl, stir evaporated milk and cornstarch with wisk. Slowly stir bowls contents into slow cooker. Cover and cook on HIGH for 1 hour.
3. 5-10 minutes before serving, add drained crabmeat and sliced green onion for garnish.

Tips & Warnings

• This is a great recipe to double if you are going to a pot-luck or a large family dinner.