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Crab and Corn Soup | www.tasteandtellblog.com

Crab and Corn Soup


  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x

Description

Fresh or frozen corn comes together with crabmeat to give you a delicious and simple soup, made in the slow cooker.


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Ingredients

  • 1 quart chicken stock
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 32ounces fresh or frozen corn
  • 2 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 (6-ounce) can lump crabmeat, drained
  • 1 cup half-and-half or heavy cream
  • 1 avocado, for garnish

Instructions

  1. Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low. If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in. Stir in the half-and-half or cream before serving and garnish with avocado.

Recipe Notes:

source:More Make It Fast, Cook It Slow