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–+ servings
Corn and Crab Soup with Cilantro
Print Recipe
5 from 1 vote

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Main Dish, Soup, Vegetable
Cuisine: American, Fusion, Seafood
Keyword: comfort food, Corn, Crab, low fat, quick, Soup, Spicy
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.
    Spices for corn soup
  • Add corn to the oil and spices. Saute over medium heat for two to three minutes
    Corn
  • Add the broth (Corn Broth, Chicken Broth, or Vegetable broth) to the Corn. Bring to a boil
    Broth poured into corn soup
  • Add the soy sauce
    sauce in corn soup
  • Stir the crab into the corn and broth. Return to a boil to heat through.
    Corn in broth
  • 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.
    Veggies on cutting board
  • Enjoy!!!!
    Corn and Crab Soup with Cilantro

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