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Creamy Corn Crab Soup Recipe

Creamy Corn Crab Soup Recipe

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. YIELD:7 servings


  • 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.

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

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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."

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."

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."

Reviewed Oct. 20, 2008

"Delicious !!!!!"

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