How to Make Creamy Crab and Corn Chowder

This is a new take on an old classic. Chicken Corn Chowder is a favorite among those living in Pennsylvania Dutch country. Adding the twist of crab meat instead of chicken takes this recipe to a whole new level. And while the old recipe required hours in the kitchen, using a Crock Pot to cook this wonderful chowder will take you virtually no time at all.

Things You'll Need

  • Knife
  • 2 onions
  • 3 cloves garlic
  • 2 cans creamed corn
  • 1 cup frozen corn
  • 3 cups vegetable stock
  • 1 cup water
  • 16 oz. container lump crab meat
  • Strainer
  • Bowl
  • 1/2 cup instant mashed potatoes
  • 1 tbsp. black pepper
  • 1 tbsp. Italian seasoning
  • Green onions

Instructions

  1. Plug in your Crock Pot, set the timer for eight hours and set the heat on low. Chop the onions into pieces about the size of corn kernels. Put the onions in the Crock Pot. Chop the garlic into pieces about half the size of a corn kernel and put them in the Crock Pot.

  2. Add vegetable stock and water, stir to mix the onions with the liquid. Open cans of creamed corn and put them in the Crock Pot. Put the frozen corn in the pot. Stir again.

  3. Open the container of crab meat. Dump the crab meat through a strainer, collecting the juices in a bowl. Pick through the crab meat with your fingers, making sure you pull out any pieces of shell that still are mixed with meat. Put meat and crab liquid in the pot.

  4. Put instant potatoes into the pot along with pepper and Italian seasoning. Stir once more until the potatoes are blended with the liquid. The mixture should be thick by this time. Cover the Crock Pot and let the chowder cook for eight hours.

  5. After eight hours, uncover the Crock Pot. Ladle the mixture into serving bowls and top it with chopped green onions.

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