Simple Easy Chesapeake Bay Rosy Crab Soup from the Farm
Dive into the comforting, coastal flavors of *Simple Easy Chesapeake Bay Rosy Crab Soup from the Farm*, a rustic and hearty soup perfect for seafood lovers. Brimming with sweet lump crab meat and a medley of fresh vegetables, this creamy yet slightly tangy soup is elevated with the iconic kick of Old Bay seasoning. A dash of heavy cream brings luscious richness, while diced russet potatoes and corn kernels add hearty textures. Ready in under an hour, this Chesapeake Bay-inspired recipe is a celebration of farm-fresh ingredients and timeless seafood traditions. Serve it hot with crusty bread or crackers, and bring a taste of the bay straight to your table. Perfect for weeknight dinners or as a cozy starter, this crab soup is sure to be a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lump crab meat
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 stalks Celery, diced
- 1 large Carrot, peeled and diced
- 3 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 4 cups Chicken or seafood stock
- 1 tablespoon Old Bay seasoning
- 1 Bay leaf
- 1 medium Russet potato, peeled and diced
- 1 cup Corn kernels, fresh or frozen
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion, minced garlic, diced celery, and carrot. Sauté for about 5 minutes, until the vegetables are softened.
Stir in the tomato paste and cook for 2 minutes, stirring frequently to caramelize and deepen the flavor.
Pour in the crushed tomatoes and chicken or seafood stock, stirring to combine.
Add the Old Bay seasoning, bay leaf, diced potato, and corn kernels. Bring to a boil, then reduce the heat to low and let the soup simmer for 20 minutes, or until the potato is tender.
Stir in the crab meat and heavy cream, and continue to simmer for another 5 minutes to heat through.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf and ladle the soup into bowls.
Garnish with fresh parsley if desired, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 8580 mg | 373% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 43.9 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5388 mg | 115% | |
*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.
