Crab and Corn Chowder

I went out for Thai recently, and the menu boasted a “famous” crab and corn chowder. It sounded sooooo good that I had to make up one for myself.

  • crab and cornIn large slow cooker, combine…
    • 1 bag of frozen hashbrowns
    • 8 ounces crab
    • 1 can cream style corn
    • 1 can Mexican corn with green and red peppers
    • 4 ounces diced green chiles
    • 32 ounces chicken broth
    • Lemon pepper and garlic salt to taste
  • Cook on low for 7-8 hours. Prior to serving, melt in 8 ounces of cream cheese.

This was super delicious and hearty on this cold, cold February day. Lent has me craving seafood, and the prohibitive cost of protein in the meat case has left me searching for alternative options. Bottom line, this is a recipe I will repeat!

Advertisements

2 thoughts on “Crab and Corn Chowder

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s