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    Home » Recipes » Soups

    Creamy Crab Corn Soup Recipe

    By Marjory Pilley Published Aug 18, 2023 · Updated Aug 18, 2023

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    This post may contain affiliate links. Please read my disclosure.

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    Ladle lifting creamy crab corn soup out of a serving bowl.

    This creamy Corn Crab Soup recipe has fresh crabmeat and a touch of spice, but no flour. Pureed corn thickens this healthy, gluten-free soup!

    Oblong serving bowl with creamy crab corn soup recipe.

    At first taste, this crab and corn chowder is sweet. But after it lingers on your palate for a moment, a little heat kicks in.

    You can absolutely leave out the cayenne pepper. But you won't want to. You'll be drawn right back in for another taste because it's so addictively delicious.

    If you've ever had a kickin' crab chowder (I used to enjoy it at Crisper's), you know just what I'm talking about!

    This recipe has the delicious flavor you'd expect from a restaurant-style seafood chowder. It's just healthier.

    Here are more reasons to love this corn crab soup recipe:

    • It's thickened with pureed corn. No flour, cornstarch, or potatoes are used.
    • It's lower in carbs and calories!
    • It's quick and easy to make in 30 minutes!
    • It's a hearty, filling chowder!
    Jump to:
    • Ingredients
    • Directions
    • Storage
    • More Seafood Recipes
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make this easy crab corn soup recipe:

    Labeled Ingredients to make crab corn soup recipe: corn kernels, crab meat, broth, milk, celery, onion, butter, olive oil, salt, pepper, cayenne pepper (optional).
    • Corn kernels - Fresh or frozen
      • Fresh, sweet corn is absolutely my first choice for this chowder. You don't need to cook it first; just remove the kernels from the cob.
      • I like to microwave corn in its husk so the silky strands slide right off.
      • Defrosted, frozen corn works too.
    • Crab - Lump crab meat or claw meat give the best flavor.
    • Butter and/or olive oil is used to sautee the vegetables.
    • Onion & celery are finely diced, then softened.
    • Vegetable, chicken broth, or seafood stock - Watch the sodium amount and adjust added salt accordingly.
    • Whole milk or half and half give this soup a creamy flavor. Heavy cream is an option too, but I find it's perfectly creamy with one of the other options.
    • Cayenne pepper - We used a pinch for a small kick. Omit if desired.
    • Salt and black pepper to taste.
    • Sugar or sweetener alternative is optional. The sweetness of the corn may be enough. But a little extra sugar offsets the spice you often find in a restaurant version of this soup.

    I know...crab is a bit pricey and decadent. If you have leftover chicken, use it to make chicken corn chowder.

    And if you have leftover crab meat, make crab balls or crab-stuffed salmon!

    Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

    Directions

    Here's how to make thick and creamy crab corn soup:

    Collage of pictures to make corn crab soup recipe: 1) sauteeing onion and celery, 2) broth, corn, and spices added to pot, 3) corn and milk being pureed with an immersion blender, 4) crab meat being added to the pot.
    1. Melt butter and combine with olive oil in a large dutch oven over medium heat. Add onion and celery to the pot and saute 5 minutes or until soft.
    2. Add broth, salt, pepper, cayenne pepper, sugar, and 1 cup of corn kernels to the pot. Bring mixture to a boil, reduce heat, and simmer for 10 minutes.
    3. While the soup simmers, process the remaining 2 cups of corn and milk in a blender or food processor until smooth. An immersion blender can be used instead. Depending on your preference, the mixture can be chunky or very smooth, like a crab bisque.
    4. Add pureed corn and milk and simmer for 5 minutes. Fold crabmeat into the soup and simmer for 2 to 3 minutes more. Leave some pieces of crab in clumps for the final presentation.

    Ladle into bowls and enjoy! Popular toppings include oyster crackers, sliced green onion, crumbled bacon, and parsley.

    Yield: 5 cups

    Variations: Add more vegetables, such as diced potatoes, in step 1. Add additional cooking to ensure the vegetables are fork-tender.

    Single serving bowl of crab corn chowder.

    Storage

    Store leftover crab and corn soup in an airtight container for 3-4 days. Reheat over low heat on the stovetop.

    We do not recommend freezing this soup as the texture will change when it defrosts and is reheated.

    More Seafood Recipes

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      Italian Seafood Soup {Cioppino} Recipe
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      Greek Shrimp with Tomatoes and Feta Cheese {Skillet}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Ladle lifting creamy crab corn soup out of a serving bowl.

    Creamy Crab Corn Soup Recipe

    This creamy Corn Crab Soup recipe has fresh crabmeat and a touch of spice, but no flour. Pureed corn thickens this healthy, gluten-free soup!
    No ratings yet
    Text Ingredients + Recipe Email Ingredients + Recipe
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    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 251kcal
    Author: Marjory Pilley

    Ingredients

    • 3 cups corn kernels divided (approx. 6 fresh corn cobs, depending on size)
    • 1 Tablespoon butter
    • 1 Tablespoon olive oil
    • ½ cup onion finely diced
    • ½ cup celery finely diced
    • 2 cups Vegetable broth or chicken or seafood stock
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper more or less to taste
    • 1 Tablespoon sugar or other sweetener optional, but recommended for signature taste
    • 1 cup milk
    • 4 ounces fresh lump crabmeat shell pieces are removed

    Instructions

    • Melt butter and combine with olive oil in a large stock pot over medium heat. Add onion and celery to the pot and saute for about 5 minutes or until soft.
    • Add broth, salt, pepper, cayenne pepper, sugar, and 1 cup of corn kernels to the pot. Bring mixture to a boil, reduce heat, and simmer for about 10 minutes.
    • While the soup simmers, process the remaining 2 cups of corn and milk in a blender or food processor until smooth. An immersion blender can be used instead. Depending on your preference, the mixture can be chunky or very smooth.
    • Add pureed corn and milk to the pot and simmer for about 5 minutes more.
    • Fold crabmeat into the soup and simmer for 2 to 3 minutes more. Leave some crab in clumps for the final presentation.

    Notes

    See step by step pictures, variations, tips and more above.
    Yield: 5 cups
    Storage: Store leftover crab and corn soup in an airtight container for 3-4 days. Reheat over low heat on the stovetop.
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    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 709mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 350IU | Vitamin C: 6.5mg | Calcium: 105mg | Iron: 1.1mg
    Nutritional and Food Safety Disclaimer

     This recipe was originally published on June 22, 2014 and has been updated to improve the reader experience.

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    1. Brianne

      June 22, 2014 at 2:20 pm

      I make a corn chowder in a similar way! It works so well!

      Reply
    2. Brenda

      June 24, 2014 at 7:15 am

      What a great chowder! I love crab but like you said chicken would work too and good to know you can use frozen corn as well!

      Reply

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