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Creamy Corn Crab Soup

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
    6 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
  • 1 cup whole milk
  • 1/4 teaspoon pepper, plus more for optional topping
  • Minced chives and crushed red pepper flakes, optional

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 and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts
1-1/4 cups: 219 calories, 6g fat (3g saturated fat), 44mg cholesterol, 702mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

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Reviews

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Average Rating:
  • SueLyon63
    Jan 6, 2018

    This recipe as written is quite bland. I added more salt and pepper, some crushed red peppers and a little honey. It was good, but still needs a little more tweaking if I make it again

  • Bradley
    Nov 12, 2017

    This is an excellent recipe and a very easy chowder. I did add hot sauce for a little more flavor as when I read the recipe I thought it needed it.

  • rebelwithoutaclue
    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.

  • Meihofer
    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.

  • Colnight
    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.

  • lssrls
    Oct 20, 2008

    Delicious !!!!!