Creamy Corn Crab Soup Recipe

4.5 4 7
Creamy Corn Crab Soup Recipe
Creamy Corn Crab Soup Recipe photo by Taste of Home
Publisher Photo

Creamy Corn Crab Soup Recipe

Read Reviews
4.5 4 7
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.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

  • 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
  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

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rebelwithoutaclue User ID: 4288906 227140
Reviewed May. 30, 2015

"I subbed in seafood broth in lieu of chicken broth with a 1/2 tea of Texas Pete. Extra sharp cheddar at the end. I'm calling this a chowder now. It was very good."

MY REVIEW
Meihofer User ID: 8005492 45370
Reviewed Sep. 24, 2014

"The best thing about this soup is how easy it is! I used a hand blender to purée half the soup, which I highly recommend. I also added 1/4 tsp chipotle pepper bc I thought it needed a kick. I used almond milk (30 cals/cup!!), and it worked great. Great soup."

MY REVIEW
Colnight User ID: 41759 130616
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
lssrls User ID: 1447889 89447
Reviewed Oct. 20, 2008

"Delicious !!!!!"

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