Savory Southwest Crab and Corn Chowder

Crabmeat and Corn Soup Recipe

Overview:

Indulge in the delightful flavors of the Southwest and Canada with this hearty Crabmeat and Corn Soup. Perfect for chilly evenings or as a starter for a cozy dinner, this soup combines the sweetness of corn with the savory richness of crabmeat, creating a chowder-like experience that will tantalize your taste buds. With just under 30 minutes of total preparation and cooking time, this easy stove-top recipe is a quick and satisfying option for any occasion.

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: Southwestern U.S., Canadian
• Category: Chowders
• Difficulty: Easy

Ingredients:

• 1/4 cup butter 🧈
• 1/4 cup all-purpose flour 🌾
• 2 cups half-and-half cream 🥛
• 2 cups corn kernels 🌽 (fresh or canned)
• 2 green onions (scallions), chopped 🧅
• 1 cup fresh crabmeat 🦀 (or canned/imitation)
• 1/2 teaspoon white pepper
• 1/2 teaspoon seasoning salt
• 1 tablespoon soy sauce
• 1/4 cup chopped fresh parsley 🌿

Instructions:

1. Melt Butter: In a heavy-bottomed cooking pot, melt the butter over medium heat until it starts to sizzle and turn golden brown.

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2. Add Flour: Gradually add the all-purpose flour to the melted butter, stirring gently until it forms a smooth paste. Be careful not to let the mixture darken; you’re aiming for a light golden color.

3. Pour in Milk: Slowly pour in the half-and-half cream while continuously stirring the mixture to prevent lumps from forming. Keep stirring until the mixture begins to simmer gently.

4. Incorporate Corn and Green Onions: Add the corn kernels and chopped green onions to the pot, stirring to combine. Allow the mixture to cook for 3 to 4 minutes, or until the corn is just tender. Stir occasionally to ensure even cooking.

5. Introduce Crabmeat: Now, gently fold in the fresh crabmeat, followed by the white pepper, seasoning salt, and soy sauce. Let the soup simmer until it’s very hot, and small bubbles start forming around the edges of the pot. Stir frequently to prevent sticking, but avoid boiling the soup.

6. Adjust Seasonings: Taste the soup and adjust the seasonings according to your preference. You can add more salt, pepper, or soy sauce to enhance the flavor to your liking.

7. Garnish and Serve: Once the soup is seasoned to perfection, garnish it with a generous sprinkle of chopped fresh parsley for a burst of color and flavor. Serve immediately while hot, either as a starter or as a comforting main dish.

8. Additional Notes:

   • If using fresh corn, you’ll need about 4 large cobs. Cut the kernels off the cobs and scrape any remaining milk into the soup for added sweetness and flavor.
   • Don’t have fresh crabmeat on hand? No problem! You can substitute canned or imitation crabmeat instead. Simply use 7 1/2 ounces of canned crabmeat (drained) or 8 ounces of imitation crabmeat, cut into smaller pieces, for a convenient alternative.

Nutritional Information (Per Serving):

• Calories: 271.9
• Fat: 15.9g
  • Saturated Fat: 9.3g
• Cholesterol: 77.2mg
• Sodium: 398mg
• Carbohydrates: 18g
  • Fiber: 1.4g
  • Sugar: 5.2g
• Protein: 15.8g

Enjoy Your Soup!

Whether you’re craving a taste of the Southwest or the comforting flavors of Canada, this Crabmeat and Corn Soup is sure to satisfy. With its creamy texture, savory crabmeat, and sweet corn, every spoonful is a delight. Serve it up for family dinners, gatherings with friends, or simply whenever you need a warm and comforting bowl of goodness. Bon appétit! 🦀🌽🥣