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You Need to Try This Slow Cooker Crab and Corn Soup Recipe


You Need to Try This Slow Cooker Crab and Corn Soup Recipe

Making soup in the slow cooker is the way to go. Crab and corn soup is a healthy and delicious way to end your family's day. Soup is cozy and welcoming during the winter, when it's cold and blustery outside and all you want to do is be indoors.

For this recipe, you won't need too many ingredients considering that it's a soup. You'll need ingredients such as chicken stock, butter, onion, garlic, and cayenne pepper, among others. We've worked hard to balance flavor and ease of cooking, so that you can have a delicious meal without too much effort.

Whether you choose half-and-half or heavy cream for this recipe comes down to personal preference. Either option can make a fantastic soup. Heavy cream will provide a thicker consistency, while half-and-half is lower in fat. It just depends on what you want out of this soup!

When buying the crabmeat for this recipe, try to buy it from a responsible source. Many companies engage in practices that are detrimental to the environment, putting the sea species we all love at constant risk. By buying from responsible brands, you'll do your part in protecting our oceans for generations to come.

Slow Cooker Crab and Corn Soup


1 quart chicken stock
1 tablespoon butter
1 cup chopped onion
32-ounces fresh or frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained
1 cup half-and-half or heavy cream
1 avocado, for garnish


1. Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper, and crabmeat in a 4 quart slow cooker.

2. Cover and cook on high for 4 hours or for 8 hours on low. If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.

3. Stir in the half-and-half or cream before serving and garnish with avocado.

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