Slow Cooker Crab & Corn Stew
SERVES 4 – 6
Ingredients
4 bacon slices
1 medium onion, diced
1 green bell pepper, diced
1 celery rib, diced
2 medium potatoes, peeled and diced
6 ears fresh corn, removed from cob
16 ounces crabmeat
4 cups chicken stock
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 cup half and half
Fresh parsley, for garnish
Directions
1. Place bacon in a cold skillet. Turn burner to medium heat and cook, flipping occasionally, until crispy. Set aside one slice for garnish.
2. In a 4-quart slow cooker, crumble remaining 3 strips bacon. Add onion, bell pepper, celery, potatoes, corn and crabmeat. Cover with chicken stock. Season with butter, salt and pepper and cover. Cook on high for 4 hours or low for 8.
3. Turn off heat and stir in half and half. Divide into bowls and stir in parsley. Crumble remaining bacon on top and serve warm.Â
