- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Soups & Chilis >
- Chowders
Potato-Crab Chowder
Potato-Crab Chowder
YIELD Makes 5 servings
See Cooking Videos
INGREDIENTS
| 1 | package (10 ounces) 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 |
PREPARATION:
Slow Cooker Directions
- 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.
This recipe appears in:
Chowders
NUTRITIONAL INFORMATION:
| Fiber | 5 g |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Saturated Fat | 3 g |
| Total Fat | 5 g |
| Calories from Fat | 15 % |
| Calories | 283 |
| Protein | 17 g |
| Sodium | 446 mg |
DIETARY EXCHANGE:
| Meat | 1 |
| Starch | 3 |
You Might Also Like
Hearty Chili Macaroni
Learn how to make this Hearty Chili Macaroni recipe.
Corn and Tomato Chowder
Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.