Crab and Corn Soup

Crab and Corn Soup is easy to make in minutes yet very creamy and tasty. The combination of sweet corn and lump crab meat will surely be a family favorite. Serve as an appetizer or as a filling meal!

G returned from the store this morning, bringing a few cans of lump crab meat. He saw a hot crab dip recipe on Food Network last night and was excited to try it with some rye crisps.

He was about to mix the ingredients in a bowl when he browsed through his hastily written recipe notes again and realized he had opened too many cans. So, instead of letting the almost-one-cup amount go to waste, I skipped my planned chicken rice congee and decided to whip up a delicious crab and corn soup instead.

Ingredient notes

• Chicken broth- use store-bought or homemade
• Seafood soup base- substitute shrimp bouillon if unavailable
• Salt and pepper- season to taste
• Crab meat- you can flake steamed whole crabs or buy lump crab meat
• Imitation crab- known as kani; adds color to mimic the commercial soup version.
• Corn kernels- If fresh corn kernels are used, adjust the cooking time. You can also use creamed corn, but adjust the amount of cornstarch slurry.
• Cornstarch slurry- mix water and cornstarch to help thicken the soup
• Egg- adds creaminess and protein

This recipe is my take on the Knorr crab and corn soup in packets. I always keep a good supply of these commercial soups as they're easy to make by simply whisking in an egg and perfect when I want to warm up quickly with a comforting bowl of soup. I also like to use them as a shortcut hack for pancit lomi.

But convenient they may be, nothing beats homemade. You can easily make the same flavorful soup from scratch with simple ingredients and no additives or preservatives. With the crab meat ready to go and no shells to pick through, it takes less than twenty minutes to pull together. Plus, it tastes so much better and fresher!

Crab and corn soup cooking steps

1. Combine chicken broth and seafood base in a large pot. Stir until the seafood base is dissolved. Adjust seasonings with salt and pepper.
2. Add crab meat and corn.
3. Combine cornstarch and water in a bowl. Lower heat to a simmer and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
4. Break the egg into the pot, let it stand for a few seconds, and stir with a fork until it is dispersed. Cook until set. To serve, ladle the mixture into bowls and top with green onions.

How to serve and store

• This creamy seafood soup will make a delicious side dish for your favorite fried toyomansi pork chops or grilled pork belly. You can also serve a bowlful with pandesal or crusty French bread for a filling meal.
• Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in a saucepan over medium-low heat to 165 F, adding water or broth to loosen the consistency. Or warm it in the microwave at 2 to 3-minute intervals until completely heated through, stirring well after each interval to distribute heat.

More soup recipes

Suam na Mais

Chicken Sopas

Batchoy Tagalog

Kake Udon

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.70 from 13 votes

Crab and Corn Soup

Creamy Corn Crab Soup is the ultimate cold-weather comfort food! It's easy to make in minutes yet turns out very tasty. Serve with crusty bread for a filling meal!

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Author: Lalaine Manalo

Course: Soup

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4 Servings

Ingredients

• 4 cups chicken broth
• 1 tablespoon seafood soup base
• 1 cup crab meat, flaked
• 1 cup corn kernels
• ¼ cup imitation crab, chopped
• salt and pepper to taste
• 2 tablespoons cornstarch
• water
• 1 egg
• green onions, chopped

US CustomaryMetric

Instructions

• In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
• Add crab meat, corn, and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
• In a bowl, combine cornstarch and ¼ cup water and stir until smooth.
• Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
• In a small bowl, whisk egg and 1 teaspoon water. Slowly add to the pot in a thin stream, let stand for a few seconds, and stir until the egg is dispersed. Continue to cook until the egg is set.
• Ladle soup into bowls and garnish with green onions. Serve hot.

Notes

For delicious egg ribbons, pour the beaten egg slowly and allow to stand for a few seconds before stirring to disperse.

Nutrition Information

Calories: 117kcal, Carbohydrates: 14g, Protein: 10g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1450mg, Potassium: 361mg, Fiber: 1g, Sugar: 2g, Vitamin A: 113IU, Vitamin C: 19mg, Calcium: 56mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”