Crab and Corn Soup

Crab And Corn Soup

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Vicki Butts (lazyme)


A simple and tasty chowder.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2 c
  • 1 Tbsp
    crab boil seasoning
  • 1 large
    dungeness crab, cooked, broken into pieces
  • 1/2 stick
  • 1/4 c
    all purpose flour
  • 2 c
  • 2 15-oz can(s)
    creamed corn
  • 1 c
    green onions, chopped
  • 1/2 lb
    lump crabmeat, drained

How to Make Crab and Corn Soup


  1. Bring water and crab boil seasoning to boil in large saucepan.
  2. Add Dungeness crab; cook 5 minutes.
  3. Drain, reserving cooking liquid.
  4. Remove crabmeat from shells.
  5. Cover and refrigerate crabmeat.
  6. Melt butter in heavy large saucepan over medium-high heat.
  7. Add flour and stir 2 minutes.
  8. Gradually stir in 2 cups milk.
  9. Simmer until thickened, stirring frequently, about 3 minutes.
  10. Stir in reserved crab cooking liquid, corn and green onions.
  11. Simmer 10 minutes.
  12. Season with salt and pepper.
  13. (Soup can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing, thinning with more milk, if desired).
  14. Stir Dungeness crabmeat and lump crabmeat into soup.
  15. Simmer until heated through.
  16. Ladle soup into bowls.

Printable Recipe Card

About Crab and Corn Soup

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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