Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther Photo by: Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Chilled Fresh Corn Soup with King Crab

This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.

Cooking Light JUNE 2012

  • Yield: Serves 8 (serving size: about 2/3 cup soup and about 1/4 cup crabmeat)
  • Hands-on: 25 Minutes
  • Total: 2 Hours, 45 Minutes


  • 1 pound frozen cooked king crab legs, thawed
  • 6 cups fresh corn kernels (about 11 ears)
  • 4 1/2 cups water
  • 1/8 teaspoon ground red pepper
  • 1 cup 2% milk
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon freshly ground black pepper


1. Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.

2. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat.


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Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 10g
  • Carbohydrate: 16.2g
  • Fiber: 2.2g
  • Cholesterol: 20mg
  • Iron: 0.7mg
  • Sodium: 383mg
  • Calcium: 59mg

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Chilled Fresh Corn Soup with King Crab Recipe