Crabmeat and Corn Soup

Crabmeat and Corn Soup

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “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.”


  • 1/4 cupbutter
  • 1/4 cupall-purpose flour
  • 2cupswhole milk, homogenized
  • 2cupshalf-and-half cream
  • 2cupscorn, fresh,frozen or canned kernel
  • 1cupfinely chopped green onions or 1cupfinely chopped scallion
  • 1lbfresh crabmeat
  • 1/2 teaspoonwhite pepper
  • 1/2 teaspoonseasoning salt
  • 1tablespoonsoy sauce, regular
  • 1/4 cupchopped fresh parsley
  • Directions

  • In a heavy bottom cooking pot, melt butter on medium heat.
  • Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
  • Add milk gradually stirring continously until it starts to simmer.
  • Add half and half, stir gently until well blended.
  • Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
  • 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.
  • Adjust seasonings to taste.
  • Garnish with sprinkles of chopped fresh parsley and serve immediately.
  • If using fresh corn, use 4 large cobs.
  • Cut kernels off cobs, scrape cobs for any milk and add to soup.
  • Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
  • Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
  • 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!”

  • “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!”

  • “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.”

  • “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!”

  • “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!”

  • “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.”

  • “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!!”

  • “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.”

  • “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.”

  • “All I can say is…..DELICIOUS!!!!!!I used canned crab and leftover corn on the cob.It is very easy and quick with only a few simple ingredients.My husband loved it!!! Thanks for such a good recipe.”

  • “This is such a simple, quick recipe, and the taste is excellent.The corn and green onions give it a great flavor.I used canned crab meat, but I’d like to try if with fresh next time.It would probably taste even better.Nice, creamy soup.Thanks for the recipe!”

  • “I enjoyed this recipe.I modified it a bit using shrimp stock for the milk, and pureeing the corn with the cream.”

  • “Well another 5 stars for Uncle Bill!… whipped up a double batch of this wonderful soup today, only I added cooked shrimp in place of crabmeat, and added in 2 cans of creamed corn, I used green onions from my garden (the last ones of the season!), and added just a wee bit more soy sauce than stated, I love recipes with soy sauce! also threw in some cooked cubed potatoes. This soup just fit the bill for a rainy cold day served up with crusty homemade dinner rolls, yummmmm! anyone that is in search of a great soup recipe, this one is it! thanks so much Uncle Bill for sharing another winner, this soup is delicious!…Kitten:)”

  • “Oh my this was good. My picky son loved it as did the rest of the family. I used canned crab and frozen corn. I will be making this very very often. Thanks Uncle Bill”

  • “This was very easy to make and it tasted great! I used imitation crabmeat and added chopped avocados after it was done. I also added a little bit more soy sauce. Next time I will try adding cooked and cubed potatoes. It was a very thick and filling chowder. I will definitely make this for my family again.”