Crabmeat and Corn Soup Recipe

Name: Crabmeat and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken.
2
Add milk gradually, stirring all the while, then add half and half, stirring gently while blending.
3
Add corn and green onions, and cook for a few minutes until tender.
4
Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil.
5
Adjust seasonings to taste.
6
Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
7
Variations: You may use 4 cobs of fresh corn instead of frozen or canned.
8
Cut the kernels off the cob, scrape cob for juices, and then add to soup.
9
Cook until corn is tender.
10
Canned crabmeat or imitation crab may be used instead of fresh crabmeat.
11
Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces).
12
Combine the two and cook as noted above.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, 1/4 cup all-purpose flour, 2 cups whole milk, 2 cups half-and-half, and more.

Yes, Crabmeat and Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabmeat and Corn Soup

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