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Fresh or frozen corn comes together with crabmeat to give you a delicious and simple soup, made in the slow cooker.

Crab and Corn Soup | www.tasteandtellblog.com

I always feel funny posting about soup when it’s still summer outside. And despite the back-to-school talk and the anticipation of fall, summer is still in full swing here. But really, this is the perfect time of year to have soup made with farm-fresh ingredients. Think about it – tomato soup made from tomatoes straight from the garden. And corn soup, made with corn fresh off the cob. There is no need to wait for cold weather!!

Crab and Corn Soup | www.tasteandtellblog.com

This recipe actually came to me at the perfect time. I’ve been having a crazy busy week. And if it wasn’t for this recipe, which takes a whole 10 minutes to throw together, we may have not had dinner on the table.  This soup has lots of flavor, and a little bit of a kick from the cayenne pepper.  This is what I imagine that I would eat on a weekly basis if I lived somewhere on the coast.  And the avocado on top is really a must, in my opinion.  It brings a lovely coolness and creaminess to the dish that I know I would have missed if it wasn’t there. I pretty much followed this recipe to a T.  I did use both fresh and frozen corn, since I had some of both on hand and I was trying to use up what I had.  And I think that a chopped up red bell pepper would have been a lovely addition to this soup.  There is the option to thicken the soup a bit by pureeing part of it, but I opted to keep the soup as is.  You can also add in some potatoes, which would make it a bit heartier.  Either way, this soup really did make a great dinner!

Recipe Rating: 8 out of 10

Crab and Corn Soup | www.tasteandtellblog.com

Crab and Corn Soup {Cookbook of the Month Recipe}
Prep time
Total time
Fresh or frozen corn comes together with crabmeat to give you a delicious and simple soup, made in the slow cooker.
Serves: 6 servings
  • 1 quart chicken stock
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 32-ounces fresh or frozen corn
  • 2 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 1 (6-ounce) can lump crabmeat, drained
  • 1 cup half-and-half or heavy cream
  • 1 avocado, for garnish
  1. Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low. If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in. Stir in the half-and-half or cream before serving and garnish with avocado.

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11 Responses to Crab and Corn Soup – Slow Cooker {Cookbook of the Month Recipe}

  1. Rachel says:

    If I knew my kids would eat this soup, I would make it in a heartbeat. Next time you make this I’m coming over!! LOL

  2. Brenda says:

    Deborah, I love soup year-round and this really does seem like a “summer” soup doesn’t it. I would definitely like to try this and the fact it’s made in a slow cooker makes it that much better. I’m going to go check out this cookbook on Amazon as I’m always looking for good slow cooker recipes. Thanks and have a lovely weekend!

  3. I *love* all of the fresh produce recipes you’ve been posting, thanks!

  4. Oh wow Deborah!! This sounds delicious!! – Gosh I love getting your posts in my email.

    Like Christmas every day!!! 🙂

  5. Bev Weidner says:

    Oooo, I have everything for this! Except the crab. But I’ll get it!


    wait, people still say that, right?

  6. I love this recipe! I am going to make it without crab, so I can eat it now (I’m pregnant).

  7. Nikki Ives says:

    Bookmarking this and making it Monday! I do live on the coast, and this is peeeerfect! Thanks!

  8. Joanne says:

    Tomato soup and corn soup are musts for the summer, no matter how warm it is! I love the avocado on top of this…definitely sets it apart from other corn soups!

  9. Kari says:

    This looks absolutely spectacular! I cannot wait to try it out! I wonder how it would turn out if you added potatoes to it…? And I agree, the avocado really makes this recipe stand out. Thank you!

  10. Jackie says:

    I saw a pic of this soup on tastespotting and it got my attention right away. I love crab and corn together. This is a definite must try recipe.
    Thank you for sharing. Jackie

  11. Dohavior says:

    I had trouble finding all the ingredients so I substituted crab meat for canned sardines, avocado for cucumber, cayenne for old bay. It is such a thick soup that I decided to spread it over some steamed rice.

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