Indulge in a symphony of flavors with Brennan's Corn and Crab Soup, a delectable New Orleans classic that captures the essence of Louisiana's culinary heritage. This creamy and rich soup is a harmonious blend of fresh corn, tender crab meat, and a medley of aromatic vegetables, simmered in a flavorful broth infused with the essence of the sea. Experience the perfect balance of sweet corn and succulent crab, complemented by the subtle notes of celery, onion, and bell pepper.
In this comprehensive guide, we present a collection of meticulously curated recipes that celebrate the diverse culinary expressions of corn and crab soup. From the traditional New Orleans-style soup to creative variations that introduce new depths of flavor, these recipes cater to every palate. Dive into the classic Brennan's Corn and Crab Soup recipe, a culinary masterpiece that has stood the test of time.
For those seeking a taste of the tropics, the Caribbean Corn and Crab Soup offers a vibrant twist, featuring a medley of colorful bell peppers, coconut milk, and a hint of Caribbean spices. The Corn and Crab Chowder recipe, with its hearty broth and generous portions of crab meat, is a New England favorite that will warm your soul on a chilly day.
If you're looking for a lighter, yet equally flavorful option, the Corn and Crab Bisque is an elegant choice. This refined soup presents a smooth and creamy texture, with a delicate balance of corn and crab flavors. And for a unique take on this classic dish, the Grilled Corn and Crab Soup offers a smoky and charred flavor profile, thanks to the grilling of the corn and crab.
No matter your preference, this collection of corn and crab soup recipes promises an unforgettable culinary journey. So, gather your ingredients, prepare your taste buds, and embark on a delicious adventure, creating these delectable soups that showcase the very best of this classic combination.
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
CREAM CORN AND CRAB SOUP
Make and share this Cream Corn and Crab Soup recipe from Food.com.
Provided by foodart
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot add broth and corn and bring to a simmer. After 5 minutes of simmer add water chestnut, salt, pepper and sugar to taste. Simmer for 5 minutes longer. Thicken with roux and simmer to 2 minutes. Add in the beaten egg and whisk around with the heat turn off. Blend in the crab meat and top with minced green onion before serving.
Nutrition Facts : Calories 141.5, Fat 3.6, SaturatedFat 1, Cholesterol 70.3, Sodium 1614.8, Carbohydrate 5.7, Fiber 0.7, Sugar 2, Protein 19.7
Tips:
- Use fresh ingredients whenever possible. This will result in the best flavor and texture for your soup.
- Don't be afraid to experiment with different types of corn. Fresh, frozen, or canned corn can all be used in this soup.
- If you can't find lump crab meat, you can use flaked crab meat instead. Just be sure to pick through it carefully to remove any shells or cartilage.
- Be careful not to overcook the soup. Overcooked corn and crab will become tough and chewy.
- Serve the soup immediately after it's made. This will ensure that the corn and crab are at their best.
Conclusion:
Brennan's Corn and Crab Soup is a delicious and easy-to-make soup that is perfect for any occasion. With its creamy texture, sweet corn, and tender crab, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy soup recipe, give Brennan's Corn and Crab Soup a try. You won't be disappointed!
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