Corn-and-Crabmeat Soup Recipe

Corn-and-Crabmeat Soup Recipe

How To Make Corn-and-Crabmeat Soup

Both savory and with a hint of sweetness, this crabmeat soup is mixed with delicious crabmeat with milk and a hint of white wine in chicken broth.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 4cupsfresh corn kernels,(cut from about 8 ears)
  • 4cupslow-sodium chicken broth,or homemade stock, canned
  • 2tbspbutter
  • 1onion
  • ¼cupdry white wine
  • tspsalt
  • cupsmilk
  • ½lblump crabmeat
  • 1cupfresh chives,or scallion tops, chopped


  1. In a blender or food processor, combine the corn kernels and 2 cups of the broth.

  2. Pulse to a coarse puree.

  3. In a large pot, melt the butter over moderately low heat.

  4. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent.

  5. Add the corn puree, wine, the remaining 2 cups of broth, and the salt to the pot.

  6. Bring to a boil.

  7. Reduce the heat and simmer, stirring occasionally, for 10 to 15 minutes until the corn is tender.

  8. Add the milk and bring just to a simmer.

  9. Stir in the crabmeat and chives.


  • Calories: 405.05kcal
  • Fat: 12.71g
  • Saturated Fat: 6.14g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 3.39g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 47.58g
  • Fiber: 4.50g
  • Sugar: 11.36g
  • Protein: 23.73g
  • Cholesterol: 79.41mg
  • Sodium: 1311.38mg
  • Calcium: 193.44mg
  • Potassium: 956.66mg
  • Iron: 1.67mg
  • Vitamin A: 134.30µg
  • Vitamin C: 11.16mg
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