Search thousands of recipes reviewed by home cooks like you.

Crabmeat and Corn Soup

Crabmeat and Corn Soup

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
William Anatooskin

William Anatooskin

A very tasty chowder-type recipe. Delicious any time.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
  2. Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
  3. Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JDVMD
32

JDVMD

10/24/2003

I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very, very impressed. Make this and enjoy.

CEYOUNG
22

CEYOUNG

11/13/2003

A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will make this for many years to come.

KYAKMOM
19

KYAKMOM

8/22/2007

I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the salt pork. I also used 1 c heavy cream, 2 c 1% milk and 2 c seafood stock, and about 3 potatoes (what kept my 5 year old from having more). I used leftover corn from the cob, and canned crab meat. Finally, I didn't add the soy sause right away, but I agree with another poster: try it - it makes the dish! You bet I'll be making this again.

Similar recipes