Crockpot Crab and Corn Soup
- Ready In:
- 8hrs 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 quart chicken broth
- 1 tablespoon butter
- 1 cup finely chopped onions or 1 tablespoon dried minced onion flakes
- 1 (32 ounce) package frozen corn
- 2 garlic cloves, chopped
- 1 teaspoon kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1 (6 ounce) can lump crabmeat, drained and picked through
- 1 cup half-and-half or 1 cup heavy cream
- 1 avocado, sliced
directions
- Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab--shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent.
- If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back inches Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!