This corn soup recipe is a cozy, creamy delight, blending the natural sweetness of corn with tender crab meat and fresh green onions. It’s quick to prepare and perfect as a starter or a light main dish.
Corn Soup Recipe
Ingredients to make this Corn Soup Recipe
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¼ cup butter
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¼ cup all-purpose flour
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2 cups whole milk
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2 cups half-and-half
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1 ¾ cups whole kernel corn
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1 cup chopped green onions
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1 pound fresh crab meat
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½ teaspoon ground white pepper
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½ teaspoon seasoning salt
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1 tablespoon soy sauce
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¼ cup chopped parsley
Crab meat
Kernel corn
All purpose flour
Directions
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Start with the roux: Melt the butter in a large saucepan over medium heat. Add the flour and stir constantly for 2–3 minutes until it forms a smooth, golden mixture.
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Add the dairy: Slowly whisk in the milk and half-and-half, making sure no lumps form. Continue stirring until the mixture thickens slightly, about 5–7 minutes.
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Incorporate corn and flavorings: Stir in the corn, green onions, white pepper, seasoning salt, and soy sauce. Let it simmer gently for 5 minutes to bring out the flavors.
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Fold in the crab: Carefully add the crab meat, keeping the pieces intact, and heat for 3–4 minutes. This completes the corn soup recipe with a delicate seafood touch.
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Garnish and serve: Adjust seasoning if needed, sprinkle with chopped parsley, and serve hot for a comforting, homemade soup experience.
Nutrition (per serving, approx. 1½ cups) about this Corn Soup Recipe
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Calories: 330 kcal
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Protein: 15 g
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Fat: 23 g
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Saturated Fat: 12 g
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Carbohydrates: 16 g
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Fiber: 2 g
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Sodium: 620 mg
Prep Time
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Prep: 10 minutes
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Cook: 20 minutes
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Total: 30 minutes
FAQ
Q: Can I use frozen crab meat?
A: Yes, just make sure it’s thawed and drained to keep the soup flavorful.
Q: Can this corn soup recipe be made ahead?
A: Yes. Add the crab meat right before serving to maintain its tender texture.
Q: Can I make this soup dairy-free?
A: Use plant-based milk like almond or oat milk and a vegan butter alternative.
Source: www.allrecipes.com
