Corn, Shrimp And Crabmeat Soup
A hearty and flavorful seafood soup combining sweet corn, tender shrimp, and succulent crabmeat, enriched with vegetables and seasoned to perfection. Perfect for seafood lovers, it offers a comforting, spicy, and savory experience suitable for family dinners or special gatherings.
Ingredients
Instructions
- Coat 2 large pots with non-stick cooking spray; sauté onion, celery, green bell pepper, and garlic until tender.
- Add frozen corn, Ro-Tel, shrimp, crabmeat, Worcestershire sauce, salt, chicken broth, and water to the pots.
- Bring the mixture to a boil, then lower the heat and simmer for 1 hour, adding water as needed to keep the consistency soupy.
- Add green onions and simmer for an additional 15 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream towards the end of cooking. If you prefer a spicier kick, add some diced jalapeños or a dash of hot sauce. You can substitute the shrimp with chicken for a different protein option. Experiment with seasonal vegetables for added flavor.
Serving Suggestions
Serve the soup hot, garnished with additional sliced green onions. It pairs beautifully with crusty bread or a side salad for a complete meal. For a comforting dinner, consider serving this alongside chicken-and-spaghetti/" class="es-inline-link">Chicken And Spaghetti or a simple green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of water or broth to maintain the soup’s consistency. Avoid microwaving for long durations to prevent overcooking the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Corn, Shrimp And Crabmeat Soup contains roughly 266 calories, with 16g protein, 43g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (80% of the Daily Value) and protein (32% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2209mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen corn?
Yes, you can use fresh corn. Simply cut the kernels off about 4-5 ears of corn and add them in place of the frozen corn. Fresh corn will provide a sweeter flavor and a lovely texture.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Just reheat gently before serving. The flavors will meld beautifully overnight, making it even tastier.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).