Cheesy Crab Chowder

Cheesy Crab Chowder

Time: 5 hrs 20 mins

Ingredients

• 1 cup frozen corn
• 1 1/2 cups frozen hash browns
• 1/2 large red pepper, chopped
• 1/2 cup green onion, chopped
• 2 garlic cloves, chopped
• 1/4 lemon, juice and zest of
• 3 cups chicken broth
• 1/2 cup water
• 1/4 cup vermouth
• 1 tablespoon Worcestershire sauce
• salt and pepper
• 2 teaspoons dill
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons butter
• 1 (12 ounce) can evaporated skim milk
• 5 tablespoons cornstarch
• 1 (16 ounce) can crabmeat
• 1/2 cup parmesan cheese
• 1/2 cup low-fat sharp cheddar cheese

Directions

• 1 Put the first 10 ingredients in the slow cooker with the next 4 spices.
• 2 Cover and cook on high.
• 3 Meanwhile, melt the butter in a sauce pan over medium heat, slowly whisking in the cornstarch and milk.
• 4 Transfer milk to slow cooker.
• 5 Cover and cook for 4 hours, stirring occasionally.
• 6 Add the crabmeat and cheese and turn the cooker down to low.
• 7 **For thicker broth, repeat step #3-4, using broth from the slow cooker instead of more milk (melt butter and stir in corn starch, then adding broth from the cooker).