Crabmeat and Corn Soup Recipe
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Crabmeat and Corn Soup

By: William Anatooskin  
"A very tasty chowder-type recipe. Delicious any time."

Rating: This weblink has been rated 50 times with an average star rating of 4.4 Read Reviews (45)

Rate/Review | 1,215 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 1 3/4 cups whole kernel corn
  • 1 cup chopped green onions
  • 1 pound fresh crab meat
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon seasoning salt
  • 1 tablespoon soy sauce
  • 1/4 cup chopped parsley

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 265 | Total Fat: 15.7g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2003 by JDVMD 
I found this recipe less than one half hour ago and dinner is on the table. Added a splash of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by What a Dish! 
This soup is really good. I used leftover Dungeness crabmeat that we cracked yesterday. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2005 by CALLMEISHMAEL 
This was an excellent recipe. I used 4 cobs of fresh corn instead of canned, but used canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by LuvKookin 
I made this recipe almost exactly as written, using fresh Chesapeake crabs that we had left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2003 by CEYOUNG 
A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by rsogburn 
Used 3 small cans crabmeat and added a chopped garlic glove. Outstanding. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by KYAKMOM 
I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2006 by Jessica 
This recipe is awesome. It's best when the crabmeat is as fresh as possible. (I broke open... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by STACITHIBODEAUX 
This is a great recipe. I didn't use the soy sauce, but I followed the rest of the recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by Lissa 
This was delicious! I used left over king crab and lobster with fresh corn and 1.5 potatoes.... MORE

 
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