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Crab and Corn Soup

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

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6 servings
Course: Soup

Ingredients

  • 1 quart chicken stock
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 32- ounces 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

    Cup of Yum
  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.

Notes

  • source:More Make It Fast, Cook It Slow