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Crabmeat and Corn Soup

William Anatooskin

"A very tasty chowder-type recipe. Delicious any time."
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30 m servings 265 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 265 calories; 15.7 g fat; 16.9 g carbohydrates; 15.5 g protein; 77 mg cholesterol; 538 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 104
  1. 129 Ratings

Most helpful positive review

I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat ...

Most helpful critical review

This recipe was okay but it had to be modified quiet a bit. It was fairly bland, I added cayenne, thyme, chicken broth, kosher salt, white pepper, and a little tabasco. I also added potatoes to ...

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I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat ...

A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will m...

I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the sal...

This soup is really good. I used leftover Dungeness crabmeat that we cracked yesterday. I had no whole milk or half-and-half, so I used one can of evaporated milk and used 1% milk for the rest...

I made this recipe almost exactly as written, using fresh Chesapeake crabs that we had left over from last night. I did substituted the half and half for heavy whipping cream and we used Old Bay...

This was delicious! I used left over king crab and lobster with fresh corn and 1.5 potatoes. I sautéed the onion with garlic and butter before adding and cooked the potatoes beforehand as well....

This was an excellent recipe. I used 4 cobs of fresh corn instead of canned, but used canned creab instead of fresh. Delicious, but I thought a bit sweet. I added creole seasoning (1/2 tsp) and ...

At the risk of sounding like everyone else....This was AMAZING! I followed your recipe exactly as was also leary about adding the soy sauce, but that was a perfect ingredient, it really made the...

Used 3 small cans crabmeat and added a chopped garlic glove. Outstanding.