We've hardly had a winter this year in middle Tennessee. Most days have seen highs in the 50s or 60s, so you can imagine the shock of waking up to 18* and snow flurries this weekend. Most of my plans were rerouted to warmer days, and I spent the day working on indoor projects.
What is it about cold days and hot soup that just go together? I pulled out an old crock pot given to me by my sweet, next-door-neighbor when she and her husband decided to move to an assisted living community. For an appliance I had never used before, I can't imagine cooking without one now.
What I really like about this recipe is that most of the ingredients are dry, canned, and frozen, so they can be kept on-hand for those unexpected snow days or other days you don't want to leave the house.
Slow Cooker Asparagus, Corn and Crab Chowder
1 cup carrots, thickly diced
1 medium sized onion, chopped
2 ribs of celery, trimmed and diced
1 bunch fresh asparagus, cut into 1-inch pieces with woody ends removed and discarded
1 teaspoon thyme
1/4 teaspoon of old bay seasoning or similar
1 package of frozen corn kernals
1 sweet red pepper, seeded and diced
2 tablespoons of cornstarch
2 cans (6 ounces) of crab meat (chunkier crab claw makes a better presentation.)
- Add chicken broth and evaporated milk to slow cooker. Add cornstarch, spices and whisk until smooth.
- Add carrots, onions, celery, red pepper, asparagus, corn and crab. Cover and cook on high for 4 hours or low for 6 hours.
- Salt to taste. Serve warm.