Cheesy Crab Chowder

• 1 cup frozen corn
• 1 12 cups frozen hash browns
• 12 large red pepper, chopped
• 12 cup green onion, chopped
• 2 garlic cloves, chopped
• 14 lemon, juice and zest of
• 3 cups chicken broth
• 12 cup water
• 14 cup vermouth
• 1 tablespoon Worcestershire sauce
• salt and pepper
• 2 teaspoons dill
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons butter
• 1 (12 ounce) can evaporated skim milk
• 5 tablespoons cornstarch
• 1 (16 ounce) can crabmeat
• 12 cup parmesan cheese
• 12 cup low-fat sharp cheddar cheese

1. Put the first 10 ingredients in the slow cooker with the next 4 spices.
2. Cover and cook on high.
3. Meanwhile, melt the butter in a sauce pan over medium heat, slowly whisking in the cornstarch and milk.
4. Transfer milk to slow cooker.
5. Cover and cook for 4 hours, stirring occasionally.
6. Add the crabmeat and cheese and turn the cooker down to low.
7. **For thicker broth, repeat step #3-4, using broth from the slow cooker instead of more milk (melt butter and stir in corn starch, then adding broth from the cooker).

frozen corn, frozen hash browns, red pepper, green onion, garlic, lemon, chicken broth, water, worcestershire sauce, salt, dill, bay seasoning, butter, milk, cornstarch, crabmeat, parmesan cheese, lowfat sharp

Taken from www.food.com/recipe/cheesy-crab-chowder-208519 (may not work)