Crabmeat and Corn Soup

Crabmeat and Corn Soup
  • PREP TIME
    5 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    30 mins
  • SERVING
    8 People
  • VIEWS
    444

Indulge in the creamy decadence of this exquisite Crabmeat and Corn Soup. This chowder-style recipe combines sweet corn and succulent crabmeat in a velvety broth, creating a symphony of flavors that will warm your soul. Perfect for a cozy night in or an elegant dinner party.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    77 mg
  • Fiber
    1 g
  • Protein
    16 g
  • Saturated Fat
    9 g
  • Sodium
    538 mg
  • Sugar
    4 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. (2 minutes)

Image Step 02
02 Step

Recipe View Whisk in the flour and cook, stirring constantly, until smooth and pale golden, about 1-2 minutes. This is your roux.

Image Step 03
03 Step

Recipe View Gradually whisk in the milk, ensuring no lumps form. Then, whisk in the half-and-half until the mixture is smooth and creamy.(5 minutes)

Image Step 04
04 Step

Recipe View Add the corn and green onions to the pot. Simmer gently, stirring occasionally, until the vegetables are tender, about 5-7 minutes.

Image Step 05
05 Step

Recipe View Gently fold in the crabmeat, white pepper, seasoning salt, and soy sauce. Simmer until the soup is heated through and small bubbles form around the edge, being careful not to boil, about 3-5 minutes.

Image Step 06
06 Step

Recipe View Adjust the seasonings to taste. Add more salt, pepper, or soy sauce as needed.

Image Step 07
07 Step

Recipe View Ladle the soup into bowls and garnish with a sprinkle of fresh parsley. Serve hot and enjoy!

For an extra layer of flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the soup.
If using fresh corn, grill the cobs before cutting off the kernels to add a smoky flavor.
To make the soup even richer, stir in a tablespoon of cream cheese or mascarpone cheese at the end.
This soup can be made ahead of time and reheated gently over low heat. Add a splash of milk if the soup becomes too thick during reheating.

Maddison Halvorson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 148 Ratings)
Total Reviews: (4)
  • Josiane Waters

    The soy sauce adds a unique and wonderful depth of flavor. Will definitely make this again!

  • Abbigail Schaden

    Absolutely delicious! The perfect comfort food on a chilly evening.

  • Virgil Yost

    I used frozen corn and it turned out great. Easy to make and full of flavor!

  • Jayme Reilly

    I added a bit of sherry at the end for extra richness. A real crowd-pleaser!

LEAVE A REVIEW

Please Rate