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Creamy Corn Crab Soup Recipe
Creamy Corn Crab Soup Recipe photo by Taste of Home

Creamy Corn Crab Soup Recipe

Read Reviews (2)
4.6 2
Publisher Photo
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 3 cups frozen corn
  • 3 medium potatoes, peeled and diced
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 204 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 703 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly.
  2. In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk salt and pepper; cook over low heat until heated through (do not boil). Yield: 7 servings.
Originally published as Creamy Corn Crab Soup in Country Woman July/August 2003, p29

Nutritional Facts

1 serving (1 cup) equals 204 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 703 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Creamy Corn Crab Soup(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2012

It was good, I just added one item to it, 2 cups of cheddar cheese. I thought the soup needed something added to it, once I added the cheese, it was great.

MY REVIEW
Reviewed Oct. 20, 2008

Delicious !!!!!

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