Easy Crabmeat and Corn Soup

Savor the comforting, coastal flavors of this Easy Crabmeat and Corn Soup—a creamy, hearty dish that’s as quick to prepare as it is delicious. Featuring tender lump crabmeat and sweet corn kernels, this soup is enriched with a velvety blend of milk and heavy cream, making every spoonful rich and satisfying. Aromatic garlic and onions form the base of the soup, while a dash of ground white pepper adds a subtle kick, perfectly complementing the delicate seafood notes. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or an elegant starter for special occasions. Garnish with a sprinkle of paprika and fresh parsley for added color and flavor, and serve it warm for a bowl of pure comfort. Perfectly suited for seafood lovers, this crab and corn soup recipe is sure to become a go-to favorite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup milk
• 0.5 cup heavy cream
• 2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 pound lump crabmeat (picked over for shells)
• 0.25 teaspoons ground white pepper
• 0.5 teaspoons salt
• 0.25 teaspoons paprika (optional, for garnish)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Sprinkle the flour over the onion and garlic mixture, stirring constantly, to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the chicken stock while whisking to avoid lumps. Bring the mixture to a gentle simmer.

Step 6

Add the milk and heavy cream, stirring to combine. Allow the soup to heat through, but do not let it boil.

Step 7

Stir in the sweet corn kernels and lump crabmeat. Reduce the heat to low and let the soup simmer for 8-10 minutes, stirring occasionally.

Step 8

Season the soup with ground white pepper and salt. Adjust seasoning to taste.

Step 9

Ladle the soup into bowls and garnish with a sprinkle of paprika and fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	2554.9 grams (2554.9g)

Amount per serving	% Daily Value*
Calories	1842

Total Fat 89.20g	114%
Saturated Fat 39.90g	200%
Polyunsaturated Fat NaNg
Cholesterol 507mg	169%
Sodium 2314mg	101%
Total Carbohydrate 104.60g	38%
Dietary Fiber 14.00g	50%
Total Sugars 33.80g
Protein 159.10g	318%

Vitamin D 0IU	0%
Calcium 467mg	36%
Iron 14mg	75%
Potassium 2598mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 34.3%

Carbs: 22.5%