16 Reviews

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!

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SusanElizabeth December 30, 2009

This is DELICIOUS Uncle Bill! I'm gonna blame you if I get fat, as this is truly irresistible.

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SPT April 15, 2014

Crab and corn is my favorite combination, and I've been looking for the perfect soup recipe.
This was it! Creamy, filling, and delicious. I added Cajun seasoning for the spices for a little kick. Fresh corn is a must, though I did use canned lump crab. I'll be enjoying the leftovers soon. Thank you for a great recipe!

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Julie B. July 23, 2012

Chef Bill! Your crabmeat and corn soup was delightful bonus during my friends dinner party. It was a perfect blend of creamy and sweet. It was served in a bread bowl to add execution to the course. Thank you, this recipe is going in my recipe box for cold winter days to come.

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Apron Wearin' Nurse December 23, 2009

Delicious, Heart-warming soup! I used 12 oz of imitation crab meat and it was perfect! My grocer's parsley looked gross, so I skipped the parsley but didn't miss it. I must say I was hesitant to use soy sauce in a comfort food recipe because I've never used it in anything buy Asian dishes, but it is perfect. I also used Trader Joe's frozen corn which we think is the sweetest, closest to fresh corn out there. Thanks William, I will definitely make this one again!

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lolablitz December 09, 2009

Wow, this was so delicious! And it came together so quickly, too. We added about a pound of small shrimp to make it stretch a bit further and served with toasted ciabatta bread for dipping. Excellent, thanks, Uncle Bill!

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ThreeGoodCooks March 08, 2009

This soup was great!!! Once you start eating it you can't stop-it's very addicting and the soy sauce just takes it over the top. All I can say is YUM!! Thanks for sharing Uncle Bill.

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msjill111 December 14, 2007

This is a lovely, creamy soup! I love all the ingredients and so was very happy to try this! I didn't have seasoning salt, so added garlic & onion salt and paprika. I thought the leftovers were even better the second day! Thanks, Uncle Bill!!

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TnuSami March 14, 2007

This one is going into my 10 star cookbook! What a wonderful soup. I cut the recipe in half, had two servings myself for dinner, and will have enough left over for a nice lunch tomorrow. I used 2/3 cup canned corn and 1/3 cup frozen corn (using up leftovers) and canned crab. I improvised on the season salt...throwing together salt, a touch of paprika, curry powder, garlic & onion powders (I based this off a recipe on here but didn't want to make a cup!). I can't say enough about how good it is. I'll be making this for company soon.

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Karen67 January 24, 2007

I loved this recipe. Since I always cook for a crowd, I added chicken stock, 4 cooked potatoes and some left over mashed potatoes from last nights dinner to thicken a bit more. I added green pepper and an extra can of corn also. This base is very forgiving but my ingredients made it more "chowder-like" and I have lots left over for football!!! Will make again, can definitley use a white fish or shrimp instead if crabmeat not an option. Thanks.

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n.quattrone November 26, 2006
Crabmeat and Corn Soup