Creamy Crab and Sweetcorn Soup

    30 min

    A deliciously creamy crab soup. Sweetcorn is simmered with single cream, spring onions, crab meat and seasonings. Serve with thick wodges of crusty bread. Perfect for lunch or dinner.

    117 people made this

    Serves: 8 

    • 50g butter
    • 4 tablespoons plain flour
    • 500ml full fat milk
    • 500ml single cream
    • 285g sweetcorn
    • 100g spring onions, chopped
    • 450g fresh crab meat
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon seasoning salt
    • 1 tablespoon soy sauce
    • 4 tablespoons chopped parsley

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. 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 continuously, then add single cream, stirring gently while blending. Add sweetcorn and spring onions and cook for a few minutes until tender.
    2. Add crab, 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.

    Cook's note

    You can use four ears of fresh sweetcorn instead of frozen or tinned. Cut the sweetcorn kernels off the cob, scrape cob for juices and then add to soup. Cook until sweetcorn is tender. Tinned crab meat or imitation crab may be used instead of fresh crab meat. Use 215g tinned crabmeat and 225g imitation crab (cut into small pieces). Combine the two and cook as noted above.

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    Reviews in English (108)


    I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very, very impressed. Make this and enjoy.  -  02 Aug 2003  (Review from Allrecipes US | Canada)


    A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will make this for many years to come.  -  25 Aug 2003  (Review from Allrecipes US | Canada)


    I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the salt pork. I also used 1 c heavy cream, 2 c 1% milk and 2 c seafood stock, and about 3 potatoes (what kept my 5 year old from having more). I used leftover corn from the cob, and canned crab meat. Finally, I didn't add the soy sause right away, but I agree with another poster: try it - it makes the dish! You bet I'll be making this again.  -  22 Aug 2007  (Review from Allrecipes US | Canada)