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creamy corn crab soup in blue bowls
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3.59 from 12 votes

Crab and Corn Soup

Creamy Corn Crab Soup is the ultimate cold-weather comfort food! It's easy to make in minutes yet turns out very tasty. Serve with crusty bread for a filling meal!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 117kcal


  • 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


  • 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.


  • 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.


Calories: 117kcal | Carbohydrates: 14g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1450mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1mg