Corn Soup With Crab
A comforting and flavorful corn soup enriched with tender crab and green onions, perfect for seafood lovers seeking a savory, quick-to-make appetizer or light meal.
Ingredients
Instructions
- Bring chicken broth to a boil in a saucepan over moderate heat. Add canned creamed corn and cook, stirring, for 3 minutes.
- Add flaked crab slowly, stirring constantly. Beat eggs with a small amount of water, then add them slowly to the soup, stirring vigorously.
- Season with salt. If the soup is too thin, thicken with 1 tablespoon of cornstarch mixed with 1/2 cup water.
- Serve the soup in bowls, sprinkling minced green onions on top and serving with soy sauce.
Tips & Substitutions
For a creamier texture, consider using fresh corn instead of canned creamed corn. You can substitute the crab with canned tuna for a more budget-friendly option. To enhance the flavor, try adding a dash of Old Bay seasoning or a splash of lemon juice. Remember to stir continuously when adding the eggs to prevent them from scrambling.
Serving Suggestions
Serve the soup hot in bowls, garnished with minced green onions. For a complete meal, pair it with crusty bread or a fresh salad, such as Darlene'S Chicken Salad. A drizzle of soy sauce on top adds a savory finish that complements the sweetness of the corn.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring frequently. If the soup thickens too much in the fridge, add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Soup With Crab contains roughly 809 calories, with 34g protein, 189g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (287% of the Daily Value), protein (68% of the Daily Value), and iron (36% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1197mg per serving (52% 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 frozen corn instead of canned?
Yes, you can use frozen corn in this recipe. Simply thaw and add it to the broth in the first step, cooking until heated through. Frozen corn will provide a fresher taste and a slight crunch compared to canned options.
Is there a vegetarian option for this soup?
Absolutely! To make a vegetarian version, omit the crab and replace the chicken broth with vegetable broth. You can also add extra vegetables like diced bell peppers or zucchini for added flavor and nutrition.
How can I make this soup spicier?
For a spicier kick, add diced jalapeños or a dash of hot sauce while the soup is simmering. You can also sprinkle some red pepper flakes on top when serving for an extra layer of heat.
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).