Dive into a bowl of comfort with our delectable Crab Meat and Corn Soup! This creamy, savory delight combines the sweet crunch of corn with tender crab meat, creating a dish that’s perfect for any occasion—from cozy family dinners to elegant gatherings. With just 45 minutes of your time, you can whip up a restaurant-quality soup that will leave your guests clamoring for the recipe. Ready to impress? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup crab meat
- 2 cups corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 1 cup of crab meat, 2 cups of corn kernels, 1 chopped onion, 2 minced cloves of garlic, 4 cups of chicken broth, 1 cup of heavy cream, salt, pepper, and 2 tablespoons of olive oil.
- In a large pot, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the 2 cups of corn kernels to the pot. Stir well to combine with the onions and garlic, and cook for another 3-4 minutes until the corn is heated through.
- Pour in the 4 cups of chicken broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
- After 15 minutes, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Return the pot to low heat and stir in the 1 cup of heavy cream. Allow the soup to heat through, but do not let it boil.
- Gently fold in the 1 cup of crab meat, being careful not to break it up too much. Season the soup with salt and pepper to taste, adjusting as necessary.
- Let the soup simmer for an additional 5 minutes, allowing the crab meat to warm up and infuse its flavor into the soup.
- Once ready, ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs or a sprinkle of paprika for added flavor and presentation.
Tips
- Fresh Ingredients Matter: For the best flavor, use fresh crab meat if possible. If you can’t find it, canned crab meat is a great alternative—just be sure to drain it well.
- Customize Your Corn: If you have access to fresh corn, consider cutting the kernels off the cob for a burst of sweetness. Alternatively, frozen corn works just as well and saves time.
- Adjust the Creaminess: Feel free to adjust the amount of heavy cream according to your preference. For a lighter version, you can substitute half of the cream with milk or use a low-fat cream.
- Blend to Your Liking: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This adds texture and keeps some of the corn intact.
- Season to Taste: Don’t forget to taste your soup before serving! Adjust the seasoning with salt, pepper, or even a dash of hot sauce for a little kick.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or chives, or a dash of paprika, can elevate the presentation and add an extra layer of flavor.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for a couple of days. Just reheat gently before serving, and add the crab meat at the end to maintain its delicate texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 22g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 95mg
