Monday, March 18, 2019

# cooking # Crab and Corn Soup

Crockpot Monday: Crab and Corn Soup

Crockpot Monday - Crab and Corn Soup

Is it Spring yet? Almost? Whew! This winter has been brutal in so many ways. We've gone through polar vortexes, icemageddon, and a bomb cyclone. Did I mention a broken furnace, water heater, and fridge? We'll be digging out for a while and what's the best thing for digging out? Something hot and delicious, of course!

Crab and Corn Soup:

1 quart chicken broth (4 cups)
1 Tablespoon butter
1 cup finely chopped onion, or 1 Tablespoon dried minced onion flakes
1 (32-ounce) package of 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 for any remaining shells
1 cup half and half or heavy cream (to add later)
1 avocado, sliced (to add later)


Use a 4-quart slow cooker. Pour the broth into your crockpot and add the butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat.

Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent.

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

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