Crab Chowder

READY IN: 3hrs 10mins
Recipe by weekend cooker

a very flavorful chowder for a cool night. This I got last year while visiting a relative in Florida.

Top Review by bluemoon downunder

A very tasty crab chowder though I admit I did make a few adjustments to meet our taste preferences. I used all the listed vegetables and added a diced onion, four cloves of minced garlic and two sliced leeks. I kept the proportion of liquid the same - as I like my soups thicker rather than thinner - used all the stock specified, but used only 1 cup of low-fat milk, and in place of the other two cups of milk, I used 1 cup of plain yogurt and 1 cup white wine. (I like to squeeze wine into soup recipes if I can find the space for it!) I also used only one tablespoon of melted butter and if I make this again - which is highly likely - I think I'll cut the butter back even more. Not that I don't love butter; just that I try not using it where I know we won't really miss it. Guided by the Zaar Kitchen Dictionary, I added some slivered almonds just before serving. Yummy! Thanks for sharing this recipe, weekend cooker. You do need to adjust the cooking time at the beginning of the recipe: it currently reads as 13 minutes but in the directions this is clearly stated as being a slow-cooker recipe! Made for 1-2-3 Hit Wonders.

Ingredients Nutrition


  1. Place zucchini, bell pepper, celery, potato, butter, broth, and seasoned salt in slow cooker.
  2. Stir cornstarch into milk, stir and pour into slow cooker.
  3. Cover and cook on low for 3-4 hours.
  4. Turn heat to high, add crabmeat and cream cheese and stir until cream cheese melts.

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