Corn and Crab Soup
Creamy, sweet corn soup with delicate lump crab meat
Ingredients
Instructions
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Prepare the cornIf using fresh corn, cut kernels from cobs and set aside. Reserve 2 cups of corn kernels, and puree the remaining 2 cups in a blender or food processor until smooth. If using frozen corn, thaw completely and follow the same process.
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Sauté the aromaticsIn a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and bell pepper. Cook until vegetables are soft but not browned, about 5-6 minutes. Add garlic and cook for an additional 30 seconds until fragrant.
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Build the soup baseAdd the corn puree, whole corn kernels, seafood stock, Old Bay seasoning, and cayenne pepper (if using) to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally to prevent sticking.
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Add the creamReduce heat to low and stir in the heavy cream. Simmer gently for 5 minutes, being careful not to let the soup boil, which could cause the cream to separate.
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Incorporate the crabGently fold in the lump crab meat, being careful not to break up the chunks. Cook just until the crab is heated through, about 2-3 minutes. Remove from heat.
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Finish and seasonStir in the fresh lemon juice and chopped chives. Season with salt and freshly ground black pepper to taste. Remember that crab and seafood stock can be salty, so taste before adding additional salt.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
32
Carbohydrates
g per serving
18
Total Fat
g per serving
10
Saturated Fat
g per serving
3.5
Fiber
g per serving
11
Sugar
g per serving
890
Sodium
mg per serving
30
Vitamin C
% daily value
15
Iron
% daily value
Corn and Crab Soup is Also Known As
Crab Bisque with Corn, Chesapeake Crab and Corn Chowder, Maryland Corn and Crab Soup or Southern Crab and Corn Bisque
