Crabmeat and Corn Soup
Warm, comforting, and packed with flavor, this Crabmeat and Corn Soup is a quick and easy dish that brings the taste of the sea to your table in just 25 minutes! Featuring tender crabmeat and sweet corn kernels simmered in a rich chicken stock, this velvety soup is thickened with a simple cornstarch slurry and elevated by the delicate ribbons of egg swirled throughout. A splash of soy sauce, a hint of sesame oil, and a sprinkle of white pepper give the broth a savory depth, while fresh green onion adds a vibrant finishing touch. Perfect as a starter or a light main course, this hearty, seafood-inspired soup is ideal for cozy family dinners or elegant dinner parties alike. Serve it steaming hot and savor the delightful blend of textures and flavors in every spoonful. Keywords: crabmeat and corn soup recipe, easy crab soup, seafood soup, creamy crab soup with egg, quick dinner ideas.
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Ingredients
- 1 cup crabmeat
- 1 cup sweet corn kernels
- 4 cups chicken stock
- 1 cup water
- 1 large egg
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 2 stalks green onion
Directions
Step 1
In a large pot, combine the chicken stock and 1 cup of water. Bring the mixture to a gentle simmer over medium heat.
Step 2
Add the sweet corn kernels to the pot and let them cook for 3-4 minutes.
Step 3
Stir in the crabmeat and continue to cook for another 5 minutes until the crab is heated through.
Step 4
While the soup is simmering, prepare a cornstarch slurry by whisking the cornstarch and 2 tablespoons of cold water in a small bowl until smooth.
Step 5
Gradually drizzle the cornstarch slurry into the soup while stirring continuously. This will help thicken the soup to a silky consistency. Let it cook for 2-3 more minutes.
Step 6
Beat the egg in a small bowl. Slowly pour the beaten egg into the soup in a thin stream while stirring gently with a fork or chopstick to create egg ribbons.
Step 7
Season the soup with soy sauce, sesame oil, salt, and white pepper. Taste and adjust the seasonings if needed.
Step 8
Finely chop the green onions and sprinkle them on top of the soup as a garnish before serving.
Step 9
Ladle the soup into bowls and serve hot.
Nutrition Facts
| Serving size | (2149.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 955.0 |
| Total Fat 40.2g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 376.2mg | 0% |
| Sodium 3481.5mg | 0% |
| Total Carbohydrate 60.0g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 17.3g | |
| Protein 93.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 300.1mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1136.3mg | 0% |
Source of Calories