Corn Chowder with Crab

The recipe below calls for seafood seasoning - recipe follows.  If you have Old Bay, you may substitute it for the seafood seasoning.  This does not 'stink up the house like crab' - as suggested by someone near and dear to me.  If used as a main dish with four servings, it is about 302 calories per serving.  I divided it into 7 servings and used it for a light lunch.

29 Ounce Low Sodium Chicken Broth                                     

2 Cup Frozen Corn                                                                   

1 Cup Potatoes, peeled and diced                                             

1 Cup Baby Carrots, cut into -1/4-inch pieces                          

1/2 Cup Celery, trimmed and diced                                          

1/2 Tsp Fresh Thyme, chopped                                                

1/4 Tsp Seafood Seasoning                                                       

1 1/2 Cup Red Bell Peppers, seeded -and diced

12 Ounce Evaporated Skim Milk

2 Tbl cornstarch

8 Ounce Pasteurized Crab Claw Meat

Combine chicken broth, corn, potatoes, carrots, celery, thyme and seafood seasoning in a large oval slow cooker. Cover and  cook on HIGH for 4 hours.  In a bowl, stir together evaporated milk and cornstarch.  Uncover slow cooker and stir in red peppers and cornstarch.  Replace cover and cook on either HIGH or LOW for 1 hour.  Stir crabmeat into soup and heat through. Serve warm.

Seafood Seasoning

  1 Tbl celery seeds                                                            1/2 Tsp mustard seeds

  1 Tbl whole black peppercorns                                          1/8 Tsp Ground Clove

  6 bay leaves                                                                     1 Tsp Hot Hungarian Paprika

  1/2 Tsp Ground Cardamom                                                    

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Best if used  within 6 months.