Best 2 Corn And Crabmeat Soup Recipes

Indulge in a delightful culinary journey with our corn and crabmeat soup, a symphony of flavors that will tantalize your taste buds. This classic New England-inspired soup is a perfect blend of sweet corn, tender crab meat, and a rich, creamy broth. With just a few simple steps, you can create this comforting dish that is perfect for a cozy meal or a special occasion. Our recipe includes variations for those who prefer a classic cream-based soup or a lighter, broth-based version. Additionally, we offer a gluten-free alternative for those with dietary restrictions. Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips will guide you through the process, ensuring a delicious and satisfying result. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our corn and crabmeat soup recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CRABMEAT AND CORN SOUP

Crabmeat and Corn Soup image

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

Ingredients

¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 ¾ cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
½ teaspoon ground white pepper
½ teaspoon seasoning salt
1 tablespoon soy sauce
¼ cup chopped parsley

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

CRABMEAT AND CORN SOUP

Crabmeat and Corn Soup image

This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

Provided by William Uncle Bill

Categories Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk, homogenized
2 cups half-and-half cream
2 cups corn, fresh,frozen or canned kernel
1 cup finely chopped green onions or 1 cup finely chopped scallion
1 lb fresh crabmeat
1/2 teaspoon white pepper
1/2 teaspoon seasoning salt
1 tablespoon soy sauce, regular
1/4 cup chopped fresh parsley

Steps:

In a heavy bottom cooking pot, melt butter on medium heat.
Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
Add milk gradually stirring continously until it starts to simmer.
Add half and half, stir gently until well blended.
Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
If using fresh corn, use 4 large cobs.
Cut kernels off cobs, scrape cobs for any milk and add to soup.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

Tips:

Use fresh ingredients whenever possible. This will give your soup the best flavor.
Don't overcook the corn. It should be tender but still have a slight crunch.
Use a good quality crabmeat. Fresh or frozen crabmeat is best, but canned crabmeat can also be used.
Season the soup to taste. Add salt, pepper, and other spices as desired.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Corn and crabmeat soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn and crabmeat. This soup is sure to please everyone at your table. So next time you're looking for a quick and easy soup recipe, give this corn and crabmeat soup a try. You won't be disappointed!