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!
Servings: 4 Servings
- 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