Crab and Corn Soup
Crab and corn soup is a comforting, flavorful dish that combines the sweetness of fresh corn with the delicate, savory taste of crab meat. This soup is a perfect blend of both luxurious and simple ingredients, making it a delightful starter for a special meal or a hearty, satisfying dish on its own.
The sweetness of the corn pairs perfectly with the briny richness of the crab, and the broth is both creamy and light. Whether you use fresh crab or canned, this soup brings a taste of the coast right to your table. It’s ideal for a cozy dinner or when you want to treat yourself to something indulgent yet easy to prepare.
Ingredients
For the Soup:
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
2 stalks celery, chopped
4 cups chicken or vegetable broth
2 cups fresh or frozen corn kernels
1/2 lb crab meat, cooked and flaked (preferably lump crab)
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for a little heat)
Salt and pepper, to taste
1 cup heavy cream
1 tbsp fresh lemon juice
Chopped fresh parsley, for garnish
Lemon wedges, for serving (optional)
How to Make Crab and Corn Soup
Step 1: Sauté the Vegetables
In a large pot, melt the butter over medium heat.
Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 2: Add Broth and Corn
Add the chicken or vegetable broth to the pot and bring it to a simmer.
Stir in the corn kernels and cook for 5-7 minutes, allowing the corn to soften and infuse the broth with its natural sweetness.
Season with thyme, paprika, cayenne pepper (if using), salt, and pepper to taste.
Step 3: Add the Crab Meat
Gently stir in the flaked crab meat, and cook for an additional 3-4 minutes, just until the crab is heated through. Be careful not to overcook the crab, as it can become tough.
Taste the soup and adjust the seasoning with more salt, pepper, or paprika as needed.
Step 4: Add the Cream
Stir in the heavy cream, which will give the soup a rich, creamy texture. Allow the soup to simmer for another 3-5 minutes, just until everything is heated through and well combined.
Add the fresh lemon juice to brighten the flavors and balance the richness of the cream.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Optionally, serve with lemon wedges on the side for an extra zesty burst of flavor.
Enjoy your delicious crab and corn soup while it’s hot!
Chef’s Notes
Crab Meat: Fresh crab meat is always the best option for flavor, but canned crab meat works well in a pinch. Look for lump or claw meat for the best texture and taste. If you prefer, you can also use imitation crab, but it will not have the same rich flavor.
Corn: Fresh corn on the cob is ideal for the sweetest flavor, but frozen corn works just fine and can be used year-round. If using fresh corn, be sure to remove the kernels from the cob and add them to the soup.
Cream Alternatives: If you prefer a lighter version of this soup, you can reduce the amount of heavy cream or substitute it with coconut milk for a dairy-free option.
Texture: This soup can be as smooth or chunky as you prefer. If you like a smoother texture, you can blend a portion of the soup, or use an immersion blender to blend it directly in the pot. If you prefer a chunkier soup, leave it as is.
Storage: Leftover crab and corn soup can be stored in an airtight container in the refrigerator for up to 2 days. It can also be frozen for up to 1 month, though the texture of the cream may change slightly upon reheating.
Nutrition Information (Per Serving, based on 4 servings)
Calories: 350
Protein: 18g
Carbohydrates: 22g
Fat: 24g
Fiber: 3g
Sugar: 6g
Vitamin A: 20% of the Daily Value
Vitamin C: 10% of the Daily Value
Calcium: 6% of the Daily Value
Iron: 10% of the Daily Value
(Note: Nutritional values are approximate and depend on portion sizes and specific ingredients used.)
Crab and corn soup is a delightful and satisfying dish that brings together the best of both the land and the sea. The sweetness of corn and the delicate flavor of crab combine perfectly in this creamy, comforting soup. Whether you’re making it for a special occasion or simply treating yourself to a warm, indulgent meal, this soup is sure to impress. Easy to prepare and full of flavor, it’s a dish that brings a taste of luxury to any table.