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Simple Creamy Crab and Corn Soup

Close-up of a creamy crab and corn soup, featuring shredded crab meat and bright yellow corn kernels in a white bowl.
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Make this comforting, creamy crab and corn soup easily at home. This recipe uses accessible ingredients for a satisfying seafood chowder experience.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup frozen or fresh sweet corn kernels
  • 8 ounces lump crab meat, picked over for shells
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  5. Stir in the milk and corn. Continue to heat until the soup is hot but do not let it boil.
  6. Reduce the heat to low. Gently fold in the lump crab meat.
  7. Stir in the heavy cream, salt, pepper, and cayenne pepper. Heat through for 2 minutes, stirring gently. Avoid boiling after adding the cream and crab.
  8. Taste and adjust seasoning if needed. Serve immediately.

Notes

  • For the best flavor, use fresh or frozen lump crab meat instead of canned.
  • If you prefer a thinner soup, use 3 cups of broth and 1.5 cups of milk.
  • Serve this comforting warm soup recipe with oyster crackers or crusty bread for dipping.

Nutrition

Find it online: https://kingscook.com/crab-and-corn-soup-recipe/