Crabby Corn Chowder

This was a great soup to have after a cold walk - or play in the yard.  I like to use red, orange or yellow bell pepper since they are a little sweeter.  Nutrition is for 4 meal sized portions. 

  29 Ounce Low Sodium Chicken Broth                                    1/4 Tsp Old Bay

  3 Cups Frozen Corn                                                              1 1/2 Cup Bell Pepper

  1 Cup Potatoes                                                                     8 Ounce 1% Milk

  1 Cup Baby Carrots                                                              2 Tbl cornstarch

  1/2 Cup Celery                                                                     8 Ounce Pasteurized Crab Claw Meat

  1/2 Tsp Thyme                                                                       

Combine chicken broth, corn, diced potatoes, diced carrots, diced celery, crushed thyme and seafood seasoning in a large oval  slow cooker. Cover and cook on HIGH for 4 hours.

In a bowl, stir together evaporated and cornstarch.  Uncover slow cooker and stir in diced peppers and cornstarch.  Replace cover

and cook on LOW for 1 hour.

Stir crab meat into soup and heat through. Serve warm.

Per Serving: 290 Cal (13% from Fat, 30% from Protein, 57% from Carb); 23 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 43g Carb; 6 g Fiber; 10 g Sugar; 164 mg Calcium; 2 mg Iron; 892 mg Sodium