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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 16 |
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a very flavorful chowder for a cool night. This I got last year while visiting a relative in Florida. Ingredients:
2 small zucchini, thinly sliced |
1 red sweet bell pepper, julienned |
2 celery ribs, diagonally sliced |
1 medium potato, cubed |
2 tablespoons butter, melted |
1 (10 ounce) can chicken broth |
1 teaspoon seasoning salt |
2 tablespoons cornstarch |
3 cups milk |
2 (6 ounce) cans crabmeat, divided, picked |
1 (3 ounce) package cream cheese, cut up |
Directions:
1. Place zucchini, bell pepper, celery, potato, butter, broth, and seasoned salt in slow cooker.
2. Stir cornstarch into milk, stir and pour into slow cooker.
3. Cover and cook on low for 3-4 hours.
4. Turn heat to high, add crabmeat and cream cheese and stir until cream cheese melts.
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