Crabmeat and Corn Soup Recipe

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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.

—JDVMD

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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.

—KO

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104 Ratings

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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.

—CEYOUNG

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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.

—KYAKMOM

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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!!

—What a Dish!

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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.

—LuvKookin

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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/

—CALLMEISHMAEL

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Apr 22, 2009

This was delicious! I used left over king crab and lobster with fresh corn and 1.5 potatoes. I sautéed the onion with garlic and butter before adding and cooked the potatoes beforehand as well. I also added some hot sauce. It is so thick and creamy and the soy sauce Rocks this dish! Yummy!

—Lissa

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Nutrition

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.

Nutritional Information

Crabmeat and Corn Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 265
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 9.3g 46 %
Cholesterol 77mg 26 %
Sodium 538mg 22 %
Potassium 472mg 13 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 1.2g 5 %
Protein 15.5g 31 %
** Sugars 4.3g
Vitamin A 16 %
Vitamin C 13 %
Calcium 22 %
Iron 11 %
** Thiamin 12 %
Niacin 47 %
Vitamin B6 11 %
Magnesium 17 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.