Skip to content

Corn and Crab Soup

February 23, 2015

We did celebrate Chinese New Year.  This is my comfort corn soup recipe for a super fast dinner so it is always a winner.  Loaded with a corn and vegetable stock, corn niblets and crab with fresh chives.

P1170664

Corn and Crab Soup

Ingredients

  • 1 T. Unsalted Butter
  • 1 Med. Carrot (diced)
  • 1 Med. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1 Can Creamed Corn (15 oz.)
  • 4 C. Chicken Stock
  • 1 C. Whole Milk
  • 2 Cans Sweet Corn (11 oz.)
  • 1 lb. Lump Crab Meat
  • Salt and Pepper to taste
  • Fresh Chives (snipped) (for garnish)

Preparation

  1. Saute the carrots, onions and celery in the butter until vegetables are softened
  2. Add the creamed corn and combine thoroughly while heating
  3. Add the stock, milk and corn niblets and heat thoroughly
  4. Add the corn, heat thoroughly and salt and pepper to taste
  5. Add some chives for garnish

P1170659

Serves: 6-8

Recipe adapted from: http://www.tasteofhome.com

See some other favorites corn soups below.

Corn Chowder with Bacon

Cream of Corn Soup

 

Advertisements
One Comment leave one →
  1. Lorraine permalink
    February 23, 2015 20:22

    They all look delicious! I make a similar (Canned) Salmon Chowder with onions, potatoes, milk and butter and I want to add corn to it next time. I suppose the carrots would be a nice addition also.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: