Cream Of Corn And Crab Soup
Cream of Corn and Crab Soup offers a rich, creamy blend of sweet corn and tender crab meat, perfect for seafood lovers seeking comfort in a luxurious starter or main dish.
Ingredients
Instructions
- Put chicken stock, creamed corn, and sliced onion in the top of a double boiler and cook over boiling water until the onion is soft.
- Press the mixture through a sieve to remove husks and any solids that won't pass through.
- Return the strained mixture to the top of the double boiler.
- Add cream and flaked crab meat to the mixture.
- Heat over boiling water until warmed through.
- Add blended flour and melted butter, stirring until the mixture is creamy.
- Season with salt, pepper, Maggi seasoning, and Tabasco sauce.
- If desired, add 1 or 2 teaspoons of sugar and stir well.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider using seafood stock instead of chicken stock. If crab meat is not available, shrimp can be a great substitute. To make the soup healthier, opt for low-fat coffee cream or a non-dairy alternative. When sieving, press down firmly to extract maximum flavor from the solids. This soup pairs beautifully with Basic Cornbread Dressing for a comforting meal.
Serving Suggestions
Serve the cream of corn and crab soup in warm bowls, garnished with fresh herbs like parsley or chives for added color and flavor. It pairs wonderfully with crusty bread or a light salad. For an elegant touch, consider a side of Garlic Chicken Breasts to complement the richness of the soup.
Storage & Reheating
Store any leftover soup 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 ensure even heating. Avoid boiling, as this can alter the texture. For longer storage, freeze the soup in portions for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Corn And Crab Soup contains roughly 521 calories, with 13g protein, 99g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (173% of the Daily Value), iron (28% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2069mg per serving (90% 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 and stored in the refrigerator. However, it's best to add the crab meat just before serving to maintain its texture and flavor. Reheat gently to enjoy it warm.
What can I use if I don't have coffee cream?
If coffee cream isn't available, you can substitute with heavy cream, half-and-half, or even a non-dairy cream alternative. Adjust the richness of the soup to your preference, keeping in mind that lighter options may alter the final texture.
Is there a vegetarian version of this soup?
Yes, you can create a vegetarian version by omitting the crab meat and using vegetable stock instead of chicken stock. Add more vegetables like diced potatoes or bell peppers for added flavor and texture, and consider a splash of lemon juice for brightness.
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).