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Crabmeat and Corn Soup
Crabmeat and Corn Soup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulgent crab and corn chowder with creamy milk and half-and-half broth, garnished with green onions.
Ingredients:
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 1.75 cups whole kernel corn
  • 1 cup chopped green onions
  • 1 pound fresh crab meat
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon seasoning salt
  • 1 tablespoon soy sauce
  • 0.25 cup chopped parsley
Instructions:
  • In a sturdy pot, melt butter, then gently stir in flour until blended. Slowly pour in milk, stirring constantly, followed by half and half. Add corn and green onions, cook until tender. Avoid burning or overbrowning.
  • Combine crabmeat, pepper, salt, and soy sauce in a pot and simmer until heated through with small bubbles forming around the edges. Avoid boiling. Adjust seasonings to your liking. Serve hot, and garnish with chopped fresh parsley before serving.
  • For a fresher touch, use 4 cobs of fresh corn instead of frozen or canned. Cut off the kernels, scrape the cob for juices, and add to the soup. Cook until corn is tender. To substitute for fresh crabmeat, use one 7 1/2-ounce can of crabmeat (drained) and 8 ounces of imitation crab (cut into small pieces). Combine both and cook as directed.

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