Creamy Crab Corn Soup
A creamy, flavorful soup made with fresh crab and sweet corn, thickened naturally without flour. High in protein and fiber, low in saturated fat, it’s quick, healthy, and perfect for weeknight meals.
Equipment
- 1 large stockpot
- 1 blender or food processor (or immersion blender)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 3 cups corn kernels divided (about 6 fresh cobs)
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup finely diced onion
- ½ cup finely diced celery
- 2 cups vegetable chicken, or seafood broth
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper adjust to taste
- 1 tablespoon sugar or other sweetener optional, for balance
- 1 cup milk
- 4 ounces fresh lump crabmeat shells removed
Instructions
- Prepare the Aromatic Base: Start by melting 1 tablespoon of butter in a large stockpot over medium heat. Add 1 tablespoon of olive oil alongside the butter to ensure a balanced, flavorful fat base. Once melted and gently bubbling, add ½ cup of finely diced onion and ½ cup of diced celery. Stir frequently and sauté for about 5 minutes, or until the onions turn translucent and the celery softens, releasing a natural, aromatic sweetness that will form the foundation of the soup.
- Add the Seasoned Broth: Next, pour in 2 cups of your chosen broth—vegetable, chicken, or seafood. This will provide depth and richness to the soup. Season the broth with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper. If you enjoy a subtle hint of sweetness that balances the corn, add 1 tablespoon of sugar or another preferred sweetener. Stir everything together gently so the flavors begin to meld.
- Introduce the First Portion of Corn: Add 1 cup of the corn kernels to the pot and bring the mixture to a gentle boil over medium heat. Once boiling, immediately reduce the heat to low and allow it to simmer for 10 minutes. This step helps infuse the broth with the natural sweetness of the corn while softening the kernels for easier blending later.
- Puree the Remaining Corn and Milk: While the first portion simmers, combine the remaining 2 cups of corn with 1 cup of milk in a blender or food processor. Blend until smooth, adjusting the texture to your liking—some may prefer a creamy, velvety consistency, while others may enjoy a slightly chunky blend for texture. If using an immersion blender, you can blend directly in a separate pot or bowl for convenience.
- Incorporate the Creamy Corn Mixture: Slowly pour the blended corn and milk into the simmering pot. Stir gently to combine, allowing the creamy mixture to meld with the seasoned broth and softened vegetables. Continue simmering over low heat for about 5 minutes. This step thickens the soup naturally and creates a rich, creamy texture without any flour or additional thickeners.
- Fold in the Fresh Crabmeat: Carefully add 4 ounces of fresh lump crabmeat to the pot. Use a wooden spoon or spatula to gently fold the crab into the soup, preserving the delicate lumps for a luxurious texture. Simmer for 2 to 3 minutes more—just enough to warm the crab through without overcooking it, which ensures it retains its tender, sweet flavor.
- Final Taste and Adjustments: Before serving, taste the soup and adjust seasoning if needed. You can add a pinch more salt, a touch of cayenne for extra heat, or a small dab of butter for richness. Stir gently to incorporate any final adjustments, ensuring every spoonful is perfectly balanced.
- Serve and Garnish: Ladle the creamy crab corn soup into bowls, leaving some visible lumps of crab and corn for an appealing presentation. Optionally, garnish with fresh herbs like chopped parsley or a light drizzle of olive oil. Serve immediately for best taste and texture, paired with crusty bread or a light salad for a complete meal.
Notes
- Use fresh, sweet corn for the best flavor; frozen corn can be used in a pinch but may alter the natural sweetness.
- Fresh lump crabmeat is preferred for a tender texture and delicate flavor; canned crab can be substituted but will be less luxurious.
- Adjust cayenne pepper according to your heat preference—start small and add more gradually.
- For a richer soup, you can substitute half-and-half or light cream for milk, though it will increase calories.
- The soup can be made in advance; keep the crab separate until reheating to preserve its texture.
