Easy Crabmeat and Corn Soup
Savor the comforting, coastal flavors of this Easy Crabmeat and Corn Soup—a creamy, hearty dish that’s as quick to prepare as it is delicious. Featuring tender lump crabmeat and sweet corn kernels, this soup is enriched with a velvety blend of milk and heavy cream, making every spoonful rich and satisfying. Aromatic garlic and onions form the base of the soup, while a dash of ground white pepper adds a subtle kick, perfectly complementing the delicate seafood notes. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or an elegant starter for special occasions. Garnish with a sprinkle of paprika and fresh parsley for added color and flavor, and serve it warm for a bowl of pure comfort. Perfectly suited for seafood lovers, this crab and corn soup recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup milk
- 0.5 cup heavy cream
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1 pound lump crabmeat (picked over for shells)
- 0.25 teaspoons ground white pepper
- 0.5 teaspoons salt
- 0.25 teaspoons paprika (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Add the milk and heavy cream, stirring to combine. Allow the soup to heat through, but do not let it boil.
Stir in the sweet corn kernels and lump crabmeat. Reduce the heat to low and let the soup simmer for 8-10 minutes, stirring occasionally.
Season the soup with ground white pepper and salt. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with a sprinkle of paprika and fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 33.8 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
