A hearty soup that is sure to warm you up on a winter night. A scratch made potato and corn chowder with large chunks of crab meat, a touch of old bay and the perfect blend of spice and sweet.
Three ways to cook:
Slow cooker: 2-4 hours on low
Stove Top: Defrost, Pour into a pot on the stove over low heat and cook until warm.
Boil in bag: Boil a pot of water. Place the frozen soup bag into the pot. Cook for 20 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and contains hot steam when opened.