Ingredients
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1 24 oz bag baby butter potatoes, quartered
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2 cups diced onions
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2 cups diced celery
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2 cups corn kernels
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1 quart low sodium fat free chicken broth
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1 quart water
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1 tsp garlic powder
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1 tsp Italian seasoning
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1/2 tsp black pepper
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1/8 tsp cayenne pepper
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1 cup cream
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1/4 cup cornstarch
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1 lb special lump or claw crabmeat
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chopped fresh parsley, for garnish
Steps
1
Combine the first 10 ingredients into a large slow cooker. Place on low heat, and cook for 6-8 hours.
2
Mix together the cornstarch and heavy cream. Stir into soup after the first 6-8 hours. Add the crab and cover the slow cooker with the lid. Turn on high, and cook for an additional 15-20 minutes or until bubbling.
3
Serve hot, and garnish with fresh parsley.
