Corn and Crab Soup

Ingredients

1 quart chicken broth (4 cups)

1 tablespoon butter

1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes

1 (32-ounce) package of frozen corn

2 garlic cloves, chopped

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (6-ounce) can lump crabmeat, drained and picked through (don't use Krab or imitation meat. It's gross)

1 cup half and half or heavy cream (to add later)

1 avocado, sliced (to add later)

Directions

Combine all ingredients in freezer bag except heavy cream and avacado

Cook in crock pot on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. 

If you'd like a thicker broth, pulse a few times with an immersible blender about halfway through cook time, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.