Corn and Crab Soup

We usually don't eat soups in spring and summer just because of all the fresh vegetables from the garden. Now, don't get me wrong, I do love Soups! This Corn and Crab Soup is so good and it's a great time to use fresh corn. We made this with frozen corn since we don't have fresh corn yet. The crab perfectly compliments the sweet corn flavor and really makes me happy knowing spring and summer is coming. Soon we'll have all those fresh veggies! Can't WAIT!!!!!! 😃

Tips for making Corn and Crab Soup:

1. Sauté the corn with spices. This brings out the flavor of the corn.
2. If corn on the cob is available- Grill the corn first to get a char and bring out the sweetness even more in the soup.
3. Measure everything! No need to add extra calories

We also have a spicy version of Corn and Crab Soup. Check it out here!

Corn Broth

Corn broth is actually really easy to make. If you have the freezer space, you can store all of the corn cobs from that delicious summer staple in a freezer bag. Then, when you're ready for some corn and crab soup, pull them out, cover them in water, and boil them. Bring to a simmer for a few hours and before you know it.....Homemade corn broth for all of your soup adventures! 😃

Corn and Crab Soup

Corn and Crab Soup is a great low-fat tasty alternative to corn chowder but still packs all the flavor and comfort in every bite.

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Course: Main Dish, Soup, Vegetable

Cuisine: American

Keyword: Corn, Crab, Soup

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Calories: 220kcal

Author: Belly Laugh Living

Ingredients

• 1 Tablespoon Hot Chili Oil
• 1 teaspoon Roasted Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• ½ teaspoon Pepper Black or White pepper
• 28 Ounces Corn Fresh, 2 bags Frozen or Canned Corn
• 4 Cups Broth Corn Broth, Chicken Broth, or Vegetable Broth
• 1 Tablespoon Light Soy Sauce
• 16 Ounces Cooked Crab meat
• 4 Spring Onions Optional
• 1 Cup Cilantro Optional

Instructions

• Heat Oil with spices (roasted garlic powder, onion powder, pepper, salt). Saute over medium heat for 30 seconds.
  
• Add corn to the oil and spices. Saute over medium heat for two to three minutes
  
• Add the broth (Corn Broth, Chicken Broth, or Vegetable broth) to the Corn. Bring to a boil
  
• Add the soy sauce
  
• Stir the crab into the corn and broth. Return to a boil to heat through.
  
• Chop spring onions and cilantro for topping. If using peppers chop them also. Set Aside for when the soup is ready
  
• Serve. Sprinkle each soup serving with spring onions and cilantro (if using). Don't forget, if you want spice add those peppers.
  
• Enjoy!!!!
  

Nutrition

Calories: 220kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1898mg | Potassium: 441mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1340IU | Vitamin C: 21.8mg | Calcium: 22mg | Iron: 1.1mg

Tried this recipe? We'd love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!

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