Food: Get crabs...the tasty kind!

Unemployment + trying to save money = homemade lunch for me and Devon. I've been getting lots of use out of our slow cooker, although the cats keep whining about how hot it is in there.

I kid! I promise!

This recipe is from "More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes" by Stephanie O'Dea. All of the recipes in this book are gluten free and stupid easy.

Crab and Corn Soup

1 quart chicken broth 1 tablespoon butter 1 cup chopped onion or 1 tablespoon dried minced onion 1 (32-ounce) package frozen corn 2 garlic cloves, chopped 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 (6-ounce) can lump crabmeat, drained 1 cup half-and-half or heavy cream, to add later 1 avocado, sliced, to add later

Use a 4-quart slow cooker. Pour the broth into the slow cooker, and add the butter and onion. Stir in the frozen corn, garlic, salt, cayenne, and crabmeat. Cover and cook 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 a handheld stick blender, or scoop out a cup of soup and blend in a traditional blender, then stir it back in. Add the hald-and-half or cream before serving, and ladle into bowls with avocado slices.