Creamy Crab Soup with Potatoes and Corn Easy Recipe Delight

Creamy Crab Soup with Potatoes and Corn is a comforting hug in a bowl, perfect for chilly nights.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter Adds richness and flavor.
1 cup diced celery Provides crunch and aromatic flavor.
1 finely chopped yellow onion Forms the flavor base.
1 teaspoon kosher salt Enhances overall flavors.
1 teaspoon Old Bay Seasoning A classic seafood seasoning.
½ teaspoon ground black or white pepper Adds subtle heat.
1 teaspoon garlic powder Introduces depth of flavor.
1 teaspoon celery seed Enhances the celery flavor.

For the Soup

4 cups low-sodium chicken broth or seafood stock Forms the soup base.
2 cups cubed yellow potatoes Acts as a thickening agent.
1 cup heavy whipping cream Provides creaminess and richness.
1 cup corn kernels Adds sweetness and texture.
½ cup milk Lightens the creaminess.
1 tablespoon lemon juice Brightens flavors.
1 pound jumbo lump crab meat The star of the dish.

For Optional Garnishes

2 tablespoons fresh green onion Adds a burst of color and flavor.
2 tablespoons parsley Perfect for presentation.
1 tablespoon dry sherry Enhances depth; a little goes a long way.
to taste hot sauce For those who like an extra kick.
to taste additional Old Bay seasoning Sprinkle for added seafood flavor.
to taste crushed red pepper For a spicy finish.

Equipment

Large saucepan or Dutch oven
Immersion Blender

Method

Step-by-Step Instructions

Melt the butter in a large saucepan or Dutch oven over medium heat until bubbly, about 1-2 minutes.
Add diced celery and finely chopped onion, sprinkle Old Bay seasoning, kosher salt, and pepper. Sauté for 3-5 minutes.
Pour in chicken broth or seafood stock and add cubed potatoes. Bring to a gentle boil, then simmer for 15 minutes.
Remove the bay leaves and blend the soup slightly using an immersion blender for a slightly thickened texture.
Stir in cream, corn, and milk, reduce heat, and simmer for another 10 minutes.
Add lemon juice and fold in crab meat. Simmer on low for 5 minutes.
Taste and adjust seasoning as needed. Garnish and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This soup can be made ahead and stored in the fridge or freezer for later enjoyment.

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