Cheesy Crab Chowder

Drazen's Note:

I like to make this in the slow cooker, but it can easily be made on the stovetop as well in a portion of the time.

• Total Time: 5 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 6

• 1 cup frozen corn
• 1 1/2 cups frozen hash browns
• 1/2 large red pepper, chopped
• 1/2 cup green onion, chopped
• 2 garlic cloves, chopped
• 1/4 lemon, juice and zest of
• 3 cups chicken broth
• 1/2 cup water
• 1/4 cup vermouth
• 1 tablespoon Worcestershire sauce
• salt and pepper
• 2 teaspoons dill
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons butter
• 1 (12 ounce) can evaporated skim milk
• 5 tablespoons cornstarch
• 1 (16 ounce) can crabmeat
• 1/2 cup parmesan cheese
• 1/2 cup low-fat sharp cheddar cheese

Directions:

1. Put the first 10 ingredients in the slow cooker with the next 4 spices.
2. Cover and cook on high.
3. Meanwhile, melt the butter in a sauce pan over medium heat, slowly whisking in the cornstarch and milk.
4. Transfer milk to slow cooker.
5. Cover and cook for 4 hours, stirring occasionally.
6. Add the crabmeat and cheese and turn the cooker down to low.
7. **For thicker broth, repeat step #3-4, using broth from the slow cooker instead of more milk (melt butter and stir in corn starch, then adding broth from the cooker).