Photo: Hector Sanchez; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: about 1 cup soup and 1/2 cup crab mixture)

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

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Easy and Basic

August 15, 2015
This was super easy to make. The flavor is pretty basic and fairly one-note but it was good nonetheless.

Easy & Elegant

July 18, 2015
Easy to make, delicious and elegant! My daughter doesn't like crab so I didn't mix crab with the peas and basil. Instead I let each person add themselves.

Sweet Indeed! Corn soup

May 28, 2015
I made this soup as written.  I used fresh sweet corn , sweet onion, sweet basil, sweet crab.  The texture was thick and delicious.... but sweet.  Next time I will try with frozen corn and I will sprinkle a little bacon on top...not much to keep it light.  I will also not blend all the corn for a clunker texture.  Definitely a keeper and I would serve to company