1/2 Photos of Crabmeat and Corn Soup
William (Uncle Bill) Anatooskin's Note:
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.
My Private Note
Units: US | Metric
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, homogenized
- 2 cups half-and-half cream
- 2 cups corn, fresh,frozen or canned kernel
- 1 cup finely chopped green onions or 1 cup finely chopped scallion
- 1 lb fresh crabmeat
- 1/2 teaspoon white pepper
- 1/2 teaspoon seasoning salt
- 1 tablespoon soy sauce, regular
- 1/4 cup chopped fresh parsley
- 1In a heavy bottom cooking pot, melt butter on medium heat.
- 2Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
- 3Add milk gradually stirring continously until it starts to simmer.
- 4Add half and half, stir gently until well blended.
- 5Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
- 6Add 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.
- 7Adjust seasonings to taste.
- 8Garnish with sprinkles of chopped fresh parsley and serve immediately.
- 9If using fresh corn, use 4 large cobs.
- 10Cut kernels off cobs, scrape cobs for any milk and add to soup.
- 11Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
- 12Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
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Nutritional Facts for Crabmeat and Corn Soup
Serving Size: 1 (243 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 271.9
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 9.2 g
- Cholesterol 77.1 mg
- Sodium 398.0 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 1.4 g
- Sugars 5.2 g
- Protein 15.8 g
The following items or measurements are not included: