Crabmeat and Corn Soup

READY IN: 30mins
Recipe by William Uncle Bill

This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

Top Review by SusanElizabeth

Chef Bill-I am Chef #718230's friend who hosted the dinner party and served your soup in bread bowls (homemade from scratch of course)--I totally agree it was AMAZING! I used a blend of snow and king crab that I shelled myself to add to the quality of this dish. I can't say enough about how wonderful it was, and relatively easy to make, especially if I had used imitation or canned. Thank you!

Ingredients Nutrition


  1. In a heavy bottom cooking pot, melt butter on medium heat.
  2. Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
  3. Add milk gradually stirring continously until it starts to simmer.
  4. Add half and half, stir gently until well blended.
  5. Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
  6. Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
  7. Adjust seasonings to taste.
  8. Garnish with sprinkles of chopped fresh parsley and serve immediately.
  9. If using fresh corn, use 4 large cobs.
  10. Cut kernels off cobs, scrape cobs for any milk and add to soup.
  11. Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
  12. Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.

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