Creamy Corn and Crab Soup Without Potatoes
Corn and Crab Soup is a Southern favorite made with lump crab meat, fresh corn, veggies sautéed in bacon fat, spicy jalapeño, and a rich, creamy broth. Slowly simmering the soup in a Dutch oven allows all the flavors to meld together, creating a slightly thicker, chowder-like consistency. In an hour, you can make this restaurant-quality soup, even on busy weeknights.
Ingredients
- ½ lb bacon (6 thick slices)
- 1 medium onion (1 cup diced)
- 2 stalks celery (½ cup diced)
- 1 jalapeno pepper (seeded and diced)
- 32 ounces chicken broth
- 3 tablespoons flour
- 6 cups fresh/frozen corn (about 4-5 ears)
- 1 lb fresh lump crab meat
- 1 ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the bacon in a Dutch oven until crispy. Remove to a paper towel lined plate. Drain all but 2 tablespoons of bacon grease. Crumble the bacon once cooled.
- Add the celery, onion and jalapeno pepper and cook until softened, about 5 minutes.
- In a large bowl, whisk the flour with the chicken broth until the flour has dissolved. Add to the onion mixture. Add corn and bring to a boil. Reduce heat to low and simmer for about 35 minutes until the corn has softened, stirring occasionally.
- Add the crabmeat and cream and cook until heated through, about 5 minutes. Serve topped with crumbled bacon.
- Makes 12 servings.
Barbara's Notes + Tips
- You can use fresh or frozen corn but not canned corn.
- Try using shrimp instead of crab meat or leave out the seafood all together.
- You can lighten this by using half-and-half or milk.
- For more flavor use pepper bacon or applewood smoked bacon.
Nutrition
Calories: 284kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 692mg | Potassium: 362mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
