Slow Cooker Crab and Corn Soup

Slow Cooker Crab and Corn Soup

Slow Cooker Crab and Corn Soup
This is the perfect end-of-summer, transitioning to fall soup. It showcases fresh corn which is still in season in a warming yet light way, perfect for a cooler September evening. I usually pair this soup with multi-grain rolls baked in the oven and a garden salad.
    Servings
    4people
    Cook Time
    LOW 5 hrs
    Meal Plan
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    Servings
    4people
    Cook Time
    LOW 5 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1quart chicken broth
    • 2 large yukon gold potatoes, cut into bite sized pieces
    • 1tablespoon butter
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1teaspoon sea salt
    • 1/4teaspoon cayenne pepper
    • 4 large ears of fresh corn, shucked and kernels removed from cob (or 1 (16-ounce) package of frozen corn)
    • 1pound claw or lump crabmeat
    • 1cup half and half or heavy cream
    • 1 avocado, diced
    • 1/2 fresh cilantro, chopped
    Instructions
    1. Place the broth and potatoes into a large slow cooker. Cover and cook on LOW for 3-4 hours or until potatoes are soft.
    2. Once potatoes are cooked, melt the butter in a small skillet over medium heat. Add the onions and saute for 1 minute until translucent, add in the garlic and following 2 ingredients (through cayenne pepper), stirring constantly for another minute to brown the garlic. Add the onion mixture to the slow cooker (making sure most of the butter makes it in too). Carefully add in the corn and crab.
    3. Cover and cook on HIGH for another 2 hours.
    4. Reduce heat to LOW and carefully ladle 1 cup of the mixture (try to get as much potatoes as you can) into a small blender and blend on high. Re-add the blended mixture back in to the slow cooker, pour in the milk or cream, and cook an additional 10 minutes to heat through. (or you could pulse a few times right into the slow cooker with an immersible blender).
    5. Ladle soup into bowls and garnish with avocado and cilantro.
    Recipe Notes

    Not a fan of crab, try substituting cooked, shredded chicken in its place.

    For a vegetarian version, substitute cubed tofu for the crab.

    Make it vegan by using rice or almond milk in place of the cream.

    If you prefer to make this all at once, you could throw all the ingredients (except cream, avocado and cilantro) into the crockpot, skipping the sauting of the onions and garlic, and cook on LOW for 5-6 hours. This allows enough time to cook the onions and garlic. Blend some of the ingredients as indicated above for a thicker soup, add the cream and heat through for 10 minutes.

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