"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato-Crab Chowder Recipe

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This recipe for Potato-Crab Chowder, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim L.
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package frozen corn
1 cup frozen hash brown potatoes
3/4 cup finely chopped carrots
1 teaspoon dried thyme leaves
3/4 teaspoon garlic-pepper seasoning
3 cup fat-free reduced-sodium chicken broth
1/2 cup water
1 cup evaporated milk
3 Tablespoon cornstarch
1 can (6 oz) crabmeat, drained
1/2 cup sliced green onions

Directions:
Directions:
Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper seasoning. Add broth and water. Cover; cook on low 3 to 4 hours.

Stir together evaporated milk and cornstarch in bowl. Stir into slow cooker. Cover; cook on high 1 hour. Just before serving, stir in crabmeat and green onions.

Number Of Servings:
Number Of Servings:
5

 

 

 

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