Best 2 Crabmeat And Corn Soup Recipes
Indulge in a delightful culinary journey with our tantalizing Crabmeat and Corn Soup recipes. These heartwarming soups are a symphony of flavors, textures, and aromas that will transport your taste buds to coastal bliss. Whether you prefer a classic, creamy chowder or a light and refreshing broth-based soup, we've got you covered. Our collection includes both traditional and innovative recipes, ensuring there's something for every palate. Dive into the rich and savory Crab and Corn Chowder, where succulent crabmeat and sweet corn kernels dance harmoniously in a velvety broth. Experience the vibrant flavors of the Thai Crab Corn Soup, where lemongrass, galangal, and coconut milk create an exotic symphony. For a taste of simplicity, try our Quick and Easy Crab Corn Soup, where fresh ingredients come together effortlessly for a comforting and satisfying meal. And for a unique twist, explore our Crab and Corn Bisque, where a creamy blend of crab, corn, and mascarpone cheese creates a luxurious and indulgent soup that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
CRABMEAT AND CORN SOUP
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
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 or frozen crab meat. Fresh crab meat is ideal, but frozen crab meat can also be used if it has been thawed properly.
- Choose a good quality corn. Fresh corn on the cob is best, but canned or frozen corn can also be used.
- Don't overcook the crab meat. Crab meat cooks quickly, so it is important to not overcook it or it will become tough.
- Add vegetables to the soup for extra flavor and nutrition. Vegetables such as celery, carrots, and onions are all good additions to crab and corn soup.
- Season the soup to taste. Salt, pepper, and paprika are all good seasonings for crab and corn soup.
- Serve the soup hot with a side of crackers or bread. Crab and corn soup is a delicious and comforting meal that is perfect for a cold day.
Conclusion:
Crab and corn soup is a classic American dish that is enjoyed by people of all ages. It is a simple and easy soup to make, and it is a great way to use up leftover crab meat. This soup is also a good source of protein, carbohydrates, and vitamins. If you are looking for a delicious and nutritious soup to serve your family, crab and corn soup is a great option.
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