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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.