Sweet Corn Soup with Crab

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Sweet Corn Soup with CrabRecipe

Photo: Hector Sanchez; Styling: Claire Spollen

This soup is full of delectably sweet fresh corn and savory pieces of crabmeat.

Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)


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2 tablespoons extra-virgin olive oil, divided
1 Vidalia onion, chopped
5 cups fresh corn kernels
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups water
1/3 cup half-and-half
1/3 cup frozen peas, thawed
1/4 cup fresh basil leaves
1 pound jumbo lump crabmeat, drained and shell pieces removed


Hands-on: 30 Minutes
Total: 30 Minutes

1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes. Place corn mixture and half-and-half in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.

2. Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.

Created date

April 2015

Nutritional Information

Calories 404
Fat 13.2 g
Satfat 3 g
Monofat 6.9 g
Polyfat 1.6 g
Protein 34 g
Carbohydrate 40 g
Fiber 5 g
Cholesterol 128 mg
Iron 2 mg
Sodium 656 mg
Calcium 148 mg