Crab and Corn Soup is easy to make in minutes yet turns out very creamy and tasty. The combination of sweet corn and lump crab meat is sure to be a family favorite. Serve as an appetizer or as a filling meal!
G came back from the store this morning bringing a few cans of lump crab meat. He saw a hot crab dip recipe on Food Network last night and was excited to try it with some rye crisps.
He was about to mix the ingredients up in a bowl when he browsed through his hastily-written recipe notes again and realized he opened a can too many. So, instead of letting the almost-one-cup amount go to waste, I decided to whip up a delicious crab and corn soup for myself.
This recipe is my take on the Knorr crab and corn soup in packets. I always keep a good supply of these commercial soups as they’re super easy to make by simply whisking in an egg and perfect when I want to warm up with a comforting bowl of soup quickly.
But convenient they may be, nothing beats homemade. You can easily make the same flavorful soup from scratch with simple ingredients and no additives or preservatives.
With the crab meat all ready to go and no shells to pick through, it takes less than twenty minutes to pull together. Plus, it tastes so much better and fresher!
Cooking tips
- The imitation crab is to add color and mimic the commercial soup version.
- You can use creamed corn instead of corn kernels, but adjust the amount of cornstarch slurry.
- If you can’t find seafood soup base, substitute shrimp bouillon cubes.
How to serve and store
- This creamy seafood soup will make a delicious side dish for your favorite fried or grilled dishes. You can also serve a bowful with pandesal or crusty French bread for a filling meal.
- Tranfer leftovers to an container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium-low heat to 165 F, adding water or broth as needed to loosen consistency. Or warm in the microwave at 2 to 3-minute intervals until completely heated through, stirring well after each interval to distribute heat.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 4 cups chicken broth
- 1 tablespoon seafood soup base
- 1 cup crab meat, flaked
- 1 cup corn kernels
- 1/4 cup imitation crab, chopped
- salt and pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 egg
- green onions, chopped
Instructions
- In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
- Add crab meat, corn, and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
- In a bowl, combine cornstarch and water and stir until smooth.
- Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
- Break the egg into the pot and with a fork, stir until the egg is dispersed. Continue to cook for 1 minute or until the egg is set.
- Ladle soup into bowls and garnish with green onions. Serve hot.
Notes
- I added imitation crab for a boost of color and to resemble the Knorr crab and corn soup version.
- You can use creamed corn instead of corn kernels, but adjust the amount of cornstarch slurry as the it makes the soup thick and creamy.
- If you can’t find seafood soup base, substitute shrimp bouillon cubes.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jijiroyales says
I would like to thank you for sharing this easy to cook recipe….. keep safe and be blessed…..
Lalaine Manalo says
Thank you so much. I hope you’re enjoying the recipes. Stay safe 🙂
Suyfoods says
Hi, Can I print this to PDF?
Peter says
How should i acquire a recipe book
Kevin says
Corn soup with crab is one of my wife’s favorite. This was delicious home style fare! Her mom usually used creamed corn, but I used organic frozen sweet corn and it was still “just like mom’s”. This will be now be a staple in our house. FYI… I didn’t have any soup base, and it came out great, though I did use a rich chicken broth. Thank you for your recipe.
Lalaine Manalo says
Hi Kevin! Glad it still worked out great for you 🙂
Dot Austen says
Could I use creamed corn from a tin
Lalaine Manalo says
Yes, you can 🙂
Lei says
Hi, I am wondering what is soup base? For chicken broth, can I just use 1pc chicken cube (dissolved in warm water)?
Thank you.
Lalaine says
The seafood base is like the Knorr cube but seafood flavor. You can subsitute shrimp Knorr base or omit if you like. Yes, you can substitute chicken cube dissolved in water for the broth 🙂