Shrimp, Crab And Corn Soup
A rich and flavorful seafood soup combining shrimp, crab, corn, and smoky bacon, perfect for cozy gatherings and seafood lovers craving comforting, savory flavors.
Ingredients
Instructions
- Saute diced bacon and diced onion in a large pot until bacon is crispy and onion is translucent.
- Stir in sweet corn and margarine; cook until margarine melts.
- Add flour and stir well to combine.
- Pour in fish stock (clam juice) and chicken stock; add oregano, diced pimento, and diced green pepper.
- Bring the mixture to a boil.
- Reduce heat and simmer for 1 1/2 hours.
- Add diced raw shrimp, crab meat, and half and half to the soup.
- Season with hot pepper sauce to taste.
- Bring the soup to a boil again.
- Reduce heat and simmer for an additional 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using homemade fish stock instead of clam juice. If you prefer, substitute the crab meat with lobster or scallops for a different seafood profile. Frozen corn can be used in place of fresh, but ensure it’s thawed before adding. Adjust the seasoning by adding more oregano or a sprinkle of Old Bay for extra depth.
Serving Suggestions
This hearty soup pairs wonderfully with crusty bread or a light salad for a complete meal. Consider serving it alongside Chicken Breasts With Rice for a delightful dinner spread. Garnish with fresh parsley or a dash of hot pepper sauce for an added kick. A glass of white wine complements the flavors beautifully.
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 stove over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of water or more half and half to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Crab And Corn Soup contains roughly 707 calories, with 36g protein, 110g carbohydrates, and 27g fat. It is an excellent source of vitamin C (283% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (205% of the Daily Value). Note that it is relatively high in sodium, at 1559mg per serving (68% 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 canned crab meat for this soup?
Yes, canned crab meat can be used as a convenient substitute. Just be sure to drain it well before adding it to the soup. While fresh crab offers a superior flavor, canned options are still delicious and save prep time.
Is it possible to make this soup dairy-free?
Absolutely! You can substitute the half and half with a plant-based cream or coconut milk. Use olive oil instead of margarine for sautéing. The soup will still be creamy and flavorful without the dairy.
How can I make this soup spicier?
For an extra kick, add diced jalapeños or a teaspoon of cayenne pepper when sautéing the onions. You can also increase the amount of hot pepper sauce to taste as you finish the soup. Just be cautious to balance the spice with the other flavors.
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).