Brennan's Corn and Crab Soup

Brennan's Corn and Crab Soup is a luxurious yet comforting dish that highlights the natural sweetness of fresh corn and delicate lump crabmeat, enhanced by the rich creaminess of heavy cream and a subtle kick of Cajun seasoning. Perfect for impressing guests or savoring on a cozy evening, this soup starts with a flavorful base of sautéed onions, celery, and garlic, thickened into a velvety roux with flour. Simmered with chicken or seafood stock and aromatics like paprika and bay leaf, the dish achieves an irresistible depth of flavor. Garnished with fresh parsley and green onions, this soup is a feast for both the palate and the eyes. Quick to prepare yet packed with indulgent flavors, Brennan’s Corn and Crab Soup is a seafood lover’s dream and a celebration of Southern-inspired cuisine.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or seafood stock
• 2 cups heavy cream
• 2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 pound lump crabmeat, picked over for shells
• 1 teaspoon Cajun seasoning
• 0.5 teaspoon paprika
• 1 bay leaf
• 0 to taste kosher salt
• 0 to taste freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
• 2 tablespoons green onions, sliced (optional, for garnish)

Directions

Step 1

Melt the butter in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and celery to the pot and sauté until softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Sprinkle the flour over the sautéed vegetables and stir continuously for 2-3 minutes to create a roux.

Step 5

Gradually whisk in the chicken or seafood stock to prevent lumps. Stir well to combine.

Step 6

Add the heavy cream, sweet corn, Cajun seasoning, paprika, and bay leaf. Stir to combine.

Step 7

Bring the soup to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally.

Step 8

Add the lump crabmeat and gently stir to incorporate. Simmer for an additional 5-7 minutes to heat the crabmeat through.

Step 9

Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.

Step 10

Ladle the soup into bowls and garnish with chopped parsley and sliced green onions, if desired. Serve hot.

Nutrition Facts

Serving size	(2597.3g)

Amount per serving	% Daily Value*
Calories	3017.6

Total Fat 221.6g	0%
Saturated Fat 126.1g	0%
Polyunsaturated Fat g
Cholesterol 844.1mg	0%
Sodium 6698.6mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 17.1g	0%
Total Sugars 31.8g
Protein 113.7g	0%

Vitamin D 0IU	0%
Calcium 488.4mg	0%
Iron 9.5mg	0%
Potassium 3110.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 15.6%

Carbs: 16.2%