Crab Chowder
Introducing... your favorite New England style clam chowder, reimagined as an outrageous Crab Chowder sensation! It takes everything you love about clam chowder and makes it even BETTER! It's crab-solutely delicious! And the best part is... it takes just 5 minutes of prep, then your crockpot takes over!
Servings: 8
Ingredients
- 12 oz. Bumble Bee White Crab Meat (2 cans, 6 oz. each)
- 12 oz. Evaporated Milk (1 can)
- 21 oz. Campbell’s Cream of Potato Soup (2 cans, 10.5 oz. each)
- 10.5 oz. Campbell’s Cream of Celery Soup (1 can)
- 1 tbsp. Butter melted
- 1 1/2 tsp. Old Bay Seasoning
- ¼ tsp. Pepper
- 1 Bay Leaf
- 1 Tbsp. Fresh chopped Parsley for Garnish and Cooked Chopped Bacon (optional)
Instructions
- Gather your crab chowder ingredients.
- Spray Crockpot with Non-stick Cooking Spray
- In large bowl, combine Crab Meat and juice from can, Evaporated Milk, Cream of Potato Soups, Cream of Celery Soup, melted Butter, Old Bay Seasoning, and Pepper.
- Stir well, and transfer mixture into Crockpot.
- Add Bay Leaf into soup mixture, and cover Crockpot with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- Remove Bay Leaf prior to serving, top with Parsley and Cooked Chopped Bacon, and ENJOY!
Notes
- How To Double: To double this crab chowder recipe, you'll need at least an 8 quart slow cooker to get the job done.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
