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What's Up Magazine

Cream of Crab Soup with Corn

Sep 10, 2013 01:13PM ● By Cate Reynolds

Cream of crab soup is a Maryland staple. This version utilizes seasonal sweet corn to give it a new, fresh flavor. Throw in a dash of cayenne for a touch of spice.


1/4 cup butter
1 medium onion, diced
3 ears of fresh corn, sliced off the cob
1/3 cup flour
1 Tbsp. Old Bay seasoning
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
2 cups milk
2 cups heavy cream
1 lb. lump crab meat


Melt the butter in a large stock pot over medium high heat. Add in the onion and corn and cook until the onion is translucent. Next, add in the flour, Old Bay, cayenne, black pepper and salt. Stir well to combine, making sure it is all incorporated. Add in the milk and heavy cream slowly, making sure it is all incorporated. Bring to a simmer and let cook five minutes until thickened. Add in the crab meat. Stir and simmer five more minutes. Garnish with additional corn.
Serves 4

--Kim Cooper--