Imagine a spoonful of pure ocean-kissed comfort that combines the sweet burst of corn with luxurious, tender crab meat - this isn't just a soup, it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience! Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Crab and Corn Soup promises to be your new go-to recipe that delivers maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 2 cups corn kernels
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chives for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of crab meat, 2 cups of corn kernels, 1 chopped onion, 2 cups of chicken broth, 1 cup of heavy cream, 2 tbsp of butter, salt, pepper, and chives for garnish.
- In a large pot, melt the 2 tablespoons of butter over medium heat. Allow the butter to fully melt and start to bubble, but be careful not to let it brown.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to ensure even cooking.
- Once the onions are softened, add the 2 cups of corn kernels to the pot. Stir well to combine with the onions and cook for an additional 3-4 minutes, allowing the corn to warm through.
- Pour in the 2 cups of chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld.
- After simmering, carefully add the 1 lb of crab meat to the pot. Stir gently to incorporate the crab without breaking it apart too much.
- Next, pour in the 1 cup of heavy cream and stir to combine. Allow the soup to heat through for another 5 minutes, being careful not to let it boil.
- Season the soup with salt and pepper to taste, adjusting according to your preference. Stir well to ensure the seasoning is evenly distributed.
- Once the soup is heated and seasoned, remove it from the heat. Ladle the soup into bowls and garnish with freshly chopped chives for a pop of color and flavor.
- Serve the crab and corn soup hot, and enjoy your delicious American-inspired dish!
Tips
- Choose Fresh Ingredients: Use high-quality, fresh crab meat for the best flavor. If possible, opt for lump crab meat for larger, more tender pieces.
- Control Your Heat: When adding cream, keep the temperature low to prevent curdling. Gentle heating ensures a smooth, silky texture.
- Customize Your Garnish: While chives are classic, try adding crispy bacon bits, a sprinkle of Old Bay seasoning, or a dash of fresh parsley for extra depth.
- Make Ahead Friendly: This soup can be prepared in advance and gently reheated, with flavors often improving after resting for a few hours.
- Texture Tip: For a thicker soup, you can blend a portion of the corn before adding the crab, creating a more robust base.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
