crab and corn soup

Name: Crab and Corn Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 2 cup(s) water; 1 tablespoon(s) crab boil seasoning; 1 large dungeness crab, cooked, broken into pieces; 1/2 stick(s) butter; 1/4 cup(s) all purpose flour; 2 cup(s) milk; 2 15-oz can(s) creamed corn; 1 cup(s) green onions, chopped; 1/2 pound(s) lump crabmeat, drained

9 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Apr 16, 2018

A simple and tasty chowder.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 cups water
1 tablespoon crab boil seasoning
1 large dungeness crab, cooked, broken into pieces
1/2 stick butter
1/4 cup all purpose flour
2 cups milk
2 15-oz cans creamed corn
1 cup green onions, chopped
1/2 pound lump crabmeat, drained

How To Make crab and corn soup

Step 1

Bring water and crab boil seasoning to boil in large saucepan.

Step 2

Add Dungeness crab; cook 5 minutes.
Step 3

Drain, reserving cooking liquid.
Step 4

Remove crabmeat from shells.
Step 5

Cover and refrigerate crabmeat.
Step 6

Melt butter in heavy large saucepan over medium-high heat.
Step 7

Add flour and stir 2 minutes.
Step 8

Gradually stir in 2 cups milk.
Step 9

Simmer until thickened, stirring frequently, about 3 minutes.
Step 10

Stir in reserved crab cooking liquid, corn and green onions.
Step 11

Simmer 10 minutes.
Step 12

Season with salt and pepper.
Step 13

(Soup can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing, thinning with more milk, if desired).
Step 14

Stir Dungeness crabmeat and lump crabmeat into soup.
Step 15

Simmer until heated through.
Step 16

Ladle soup into bowls.
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