Crabmeat And Corn Soup Recipes

CRABMEAT AND CORN SOUP

Steps:

• 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.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

CORN AND CRAB CHOWDER

Steps:

• Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

CRAB AND CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

CREAMY CORN CRAB SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

EASY CRABMEAT AND CORN SOUP

Steps:

• Mix together first 4 ingredients and bring to a boil.
• Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
• Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
• Serve!

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.