Creamy Crab Soup with Potatoes and Corn
Creamy crab soup with potatoes and corn is a delightful blend of fresh crab meat, tender Yukon Gold potatoes, and sweet corn, all enveloped in a rich, velvety broth. This comforting dish is perfect for chilly evenings or festive gatherings, providing a warm and inviting flavor experience that brings family and friends together. With its easy preparation and visually appealing presentation, this recipe has become a cherished tradition in many homes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh crab meat
- 2 cups diced Yukon Gold potatoes
- 1 cup sweet corn (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp dried dill
- 1 tsp paprika
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic; sauté until fragrant, about 5 minutes.
- Stir in the diced potatoes and season with salt and pepper. Cook for an additional 2 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the corn to the pot and cook for another 5 minutes.
- Lower the heat further, then stir in the heavy cream until fully incorporated. Adjust seasoning as needed.
- Gently fold in the crab meat, heating through for about 3 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg