Crabmeat and Corn Soup Recipe -
Crabmeat and Corn Soup Recipe
  • READY IN 30 mins

Crabmeat and Corn Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
Oct 09, 2007

This recipe was okay but it had to be modified quiet a bit. It was fairly bland, I added cayenne, thyme, chicken broth, kosher salt, white pepper, and a little tabasco. I also added potatoes to mine.

Nov 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.

Aug 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.

Jan 22, 2007

This soup is really good. I used leftover Dungeness crabmeat that we cracked yesterday. I had no whole milk or half-and-half, so I used one can of evaporated milk and used 1% milk for the rest. It was plenty thick- I think it would have been too thick and rich with the higer-fat ingredients. I only had 1/2 cup green onions, so I used a sprinkle of garlic powder. I also added a heaping 1/2 tsp. of Old Bay. I only used a few drops of soy sauce because I thought that was kind of wierd. The soup was good and a little bit spicy- I loved it!!

Aug 19, 2005

This was an excellent recipe. I used 4 cobs of fresh corn instead of canned, but used canned creab instead of fresh. Delicious, but I thought a bit sweet. I added creole seasoning (1/2 tsp) and a dash of hot pepper sauce, next time I think I will add some cubed potatoes to cut the sweetness a bit and make it a little hardier/

Dec 07, 2010

At the risk of sounding like everyone else....This was AMAZING! I followed your recipe exactly as was also leary about adding the soy sauce, but that was a perfect ingredient, it really made the crab meat more pronounced somehow. I added some tiny diced boiled potatoes to the soup for a little more hardiness and used fresh crab meat. Thank you so much for sharing this recipe, I will definitely be making it again.

Sep 01, 2009

I made this recipe almost exactly as written, using fresh Chesapeake crabs that we had left over from last night. I did substituted the half and half for heavy whipping cream and we used Old Bay to season. All I can say is OMG. I've never tried any recipes using crab meat other than just boiling crabs, but this will become a regular on our menu while the fresh crabs are available. Even my 8 year old loved it.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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