Crab And Creamed Corn Soup
A rich, creamy crab and creamed corn soup with smoky bacon, vibrant vegetables, and a hint of Tabasco, perfect for special occasions or comforting family dinners.
Ingredients
Instructions
- Dice the bacon and cook on low heat in a heavy soup kettle until almost all the fat is rendered.
- Pour off the rendered fat and add the creamed corn, chopped bell pepper, chopped celery, chopped onion, bay leaves, and water.
- Cook, stirring often, for 10 to 15 minutes.
- In a saucepan, melt the butter and stir in the flour; when bubbling, add the milk, stirring constantly.
- Cook, continuing to stir, until steaming hot; add the corn mixture and crab. Mix well and season to taste with salt, pepper, and Tabasco.
- Cook and stir for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, try using fresh crab meat instead of canned. You can substitute the bacon with turkey bacon for a lighter option. If you prefer a spicier kick, add some diced jalapeños along with the bell pepper. Make sure to stir the soup continuously when adding the milk to prevent lumps from forming. This soup can be easily adjusted for thickness by adding more or less flour.
Serving Suggestions
Serve the soup hot, garnished with fresh crab meat or chopped herbs for added flavor. It pairs beautifully with a warm baguette for dipping or a side salad to balance the meal. For a heartier option, consider serving it alongside Pork Sausage Balls or Cheese And Bacon Sticks to create a comforting spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot. If the soup thickens too much, add a little extra milk or water to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Creamed Corn Soup contains roughly 1284 calories, with 27g protein, 227g carbohydrates, and 35g fat. It is an excellent source of iron (112% of the Daily Value), dietary fiber (89% of the Daily Value), and calcium (83% of the Daily Value). Note that it is relatively high in sodium, at 1649mg per serving (72% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time. Just be sure to store it in the refrigerator after it cools. The flavors will deepen overnight, making it even more delicious. Reheat gently before serving.
What can I use instead of creamed corn?
If you don't have creamed corn, you can blend regular corn with a bit of heavy cream to create a similar texture. Alternatively, use fresh corn off the cob or frozen corn, and add a small amount of cream or milk to achieve the creamy consistency.
Is this soup suitable for freezing?
Yes, you can freeze this soup, but it's best to leave out the crab until you're ready to serve. Freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently, adding fresh crab just before serving.
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).