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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.


Corn and Crab Soup


  • 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)


  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


Serves: 6-8

Recipe adapted from:

See some other favorites corn soups below.

Corn Chowder with Bacon

Cream of Corn Soup


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.

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