Corn and Crab Soup

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Head Chef
Sep 18, 2004
New York
I got this recipe this year from a cooking magazine while waiting in the airport. This looked so good, but I haven't tried it yet.

Makes 6 cups

Prep 10 minutes-Cook 21 minutes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half-and-half
1lb. fresh lump crabmeat drained
1 (11oz.) can whole-kernel corn, drained
1/2 t. salt
1/4 t. garlic powder
1/4 t. pepper

Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth, and cook over medium heat, stirring constantly, until thickened. Stir in half-and-half and remaining ingredients; cover, reduce heat, and simmer 20 minutes.
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