Potato-Crab Chowder the Editors of Publications International, Ltd.
Makes 5 servings
|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||cups fat-free reduced-sodium chicken broth|
|1||cup evaporated milk|
|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.
|Saturated Fat||3 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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