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Creamy Crab and Sweetcorn Soup recipe

Creamy Crab and Sweetcorn Soup recipe


  • Recipes
  • Dish type
  • Soup

A deliciously creamy crab soup. Perfect for lunch or dinner.

116 people made this

IngredientsServes: 8

  • 50g butter
  • 4 tablespoons plain flour
  • 500ml full fat milk
  • 500ml single cream
  • 285g sweetcorn
  • 100g spring onions, chopped
  • 450g fresh crab meat
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon seasoning salt
  • 1 tablespoon soy sauce
  • 4 tablespoons chopped parsley

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. In a heavy-bottomed pot, melt butter, add flour and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring continuously, then add single cream, stirring gently while blending. Add sweetcorn and spring onions and cook for a few minutes until tender.
  2. Add crab, pepper, salt and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.

Cook's note

You can use four ears of fresh sweetcorn instead of frozen or tinned. Cut the sweetcorn kernels off the cob, scrape cob for juices and then add to soup. Cook until sweetcorn is tender. Tinned crab meat or imitation crab may be used instead of fresh crab meat. Use 215g tinned crabmeat and 225g imitation crab (cut into small pieces). Combine the two and cook as noted above.

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Reviews & ratingsAverage global rating:(135)

Reviews in English (108)

by JDVMD

I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very, very impressed. Make this and enjoy.-02 Aug 2003

by CEYOUNG

A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will make this for many years to come.-25 Aug 2003

by KYAKMOM

I had some heavy cream, salt pork and cobbed corn to use up, and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the salt pork. I also used 1 c heavy cream, 2 c 1% milk and 2 c seafood stock, and about 3 potatoes (what kept my 5 year old from having more). I used leftover corn from the cob, and canned crab meat. Finally, I didn't add the soy sause right away, but I agree with another poster: try it - it makes the dish! You bet I'll be making this again.-22 Aug 2007


  • 3/4 teaspoon ginger (finely chopped)
  • 3/4 cup crabmeat (drained canned or fresh)
  • 2 teaspoons cornstarch
  • 4 teaspoons water
  • 3 cups chicken broth
  • 1 14-ounce can creamed corn
  • 1 12-ounce can corn (drained)
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sugar
  • Dash black pepper (to taste)
  • 1/2 teaspoon sesame oil
  • 1 to 2 green onions (finely chopped)

In a small bowl, stir the chopped ginger into the flaked crabmeat. In a separate small bowl, stir together the cornstarch and water.

In a medium saucepan, bring chicken broth, creamed corn, corn niblets, soy sauce, sugar, and pepper to a boil, stirring occasionally.

Add the crabmeat and return to a boil. Re-stir the cornstarch and water and pour it into the soup, stirring quickly to thicken.

Remove the soup from heat. Stir in sesame oil. Ladle into bowls and sprinkle with chopped green onion.​


Filipino Crab and Corn Soup Recipe

Want a snap for cold season? Trying out the Creamy Crab and Corn soup will definitely give a warmth blast to your taste buds. Its delectable blend of seafood and corn will make out tasty chowder. Also, this flavourful homemade soup is fast and easy to make.

The Filipino Crab and Corn Soup Recipe is a fantastic appetizer for everyone. It is perfect to pair with a nice sandwich during snacks. Besides, its delicate taste will perfectly compliment your meals any time of the day&mdash lunch or dinner.

Fried food is also perfect partner for this Creamy Crab and Corn soup.

Filipino Crab and Corn Soup Ingredients:

  • 1 cup freshly cracked crabmeat
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 2 cups whole corn kernel
  • 4 tablespoons All purpose flour
  • 1 cup fresh milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fish sauce sauce
  • 1/8 cup ground parsley
  • 3 tablespoons chopped green onions

Filipino Crab and Corn Soup Cooking Instructions:

  • In a large saucepan, saute onion in butter until tender.
  • Add flour and stir until blended.
  • Add milk gradually, stirring constantly.
  • Lower the heat to medium low then add the corn and cook until tender.
  • Add the crabmeat, green onions, parsley, pepper, seasoning salt, and fish sauce and simmer.
  • Cook over low heat until heated through (do not boil).
  • Adjust seasonings to suit your taste.
  • Serve hot with bread.

This Filipino Crab and Corn Soup Recipe is fast, easy and very tasty.


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Recipe Summary

  • 1 16 ounce package frozen whole kernel corn
  • 2 cups chopped onion (2 large)
  • 1 ½ cups coarsely chopped red sweet pepper
  • 1 tablespoon cooking oil
  • 4 14 ounce cans chicken broth
  • ½ teaspoon dried thyme, crushed
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup all-purpose flour
  • ½ cup half-and-half or light cream
  • 4 ounces cooked crabmeat, cut into bite-size pieces (2/3 cup)

Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil lightly grease the foil.

Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven set aside.

In a 4-quart Dutch oven cook onion and sweet pepper in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling reduce heat. Simmer, uncovered, for 15 minutes.

In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half heat through.


Creamy Crab and Corn Soup

This creamy crab and corn soup is one of my favorite soups to enjoy during colder months. It’s quick and super easy to make, yet full of flavor.

It’s still summer here in California where I live, but the temperature dropped to high 70’s (ºF) yesterday. It was perfect to have some soup for lunch. I made a huge pot and gave some to our neighbors. I took some photos as well so I can share this recipe with you all.

In Philippines, real crab meat is very expensive so most Filipinos only have the chance to eat crab and corn soup by buying a packet of ready-to-mix Knorr soup powder, add some water to it and let it boil in a pot.

Once the soup has thickened, you then add one beaten egg at the end. I did that so many times before. But there’s nothing more satisfying than making this delicious soup with real ingredients. I mean to say a soup you can enjoy where you get to taste the meat, the corn, and green onions. Not the kind where you barely have anything in it except for a couple pieces of dehydrated corn kernels and green onions in every scoop.

This is my version of crab and corn soup, also known as crab and corn egg flower soup popular in many Chinese restaurants. I use real crab meat when available but oftentimes I just settle for a good quality imitation crab meat from our local grocery store. Imitation crab meat is made from fish so it’s still good substitute.

I always add milk to the soup to make it creamy and a little bit cornstarch for a little bit thicker consistency. Since this is a rather thick soup, it can be eaten as a meal in itself. I hope you try it and if you do, please let me know how it goes. Enjoy!

Prep Time: 5 minutes
Cooking Time: 30 minutes

Yields: 6-8 servings

Ingredients:
2 cups (1 lb) good quality imitation crab meat, flaked or chopped
1 1/2 cups whole sweet corn kernels (fresh or frozen)
2 quarts water (8 cups)
1 bouillon cube (I use shrimp flavor)
1 can (12 oz) evaporated milk or 1 1/2 cups regular milk or half-and-half
2 large eggs
1/2 cups chopped green onions
2 tbsp cornstarch dissolved in 1/4 cup water
salt and pepper to taste

Tools You’ll Need:
Knife
Cutting board
Small mixing bowl
Whisk/Fork
Can opener
5-quart Dutch oven or any large cooking pot with lid
Soup ladle

Procedure:
1. Fill cooking pot with 8 cups cold tap water. Add the crab meat, corn kernels, and bouillon cube.2. Place pot on the stove and cover, then turn on heat to high and bring to a boil. As soon as it starts boiling, remove lid and lower heat to medium low and simmer for 15 minutes, stirring occasionally.3. Add the milk into the pot and stir.Let it simmer for a couple of minutes.4. Crack eggs into a bowl and beat lightly using a whisk or fork.5. Drizzle beaten eggs slowly into the pot, allowing it to cook a little, then stir to disperse. Cook for about a minute.5. Turn off heat and add chopped green onions, and salt and pepper to taste if desired. Stir and allow to sit for a minute or two before serving.6. Scoop into individual soup bowls and serve hot.


  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 (10.75 ounce) cans cream of potato soup
  • 1 (20 ounce) package frozen corn
  • 1 (15 ounce) can cream-style corn
  • 10 ¾ fluid ounces milk
  • 1 (8 ounce) package imitation crab sticks, diced
  • 5 ⅓ fluid ounces water
  • 2 teaspoons instant chicken bouillon
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (7 ounce) can mild chopped green chile peppers

Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil reduce heat and simmer chowder until flavors combine, about 20 minutes.

Stir green chile peppers into the chowder before serving.


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  • 1/4 cup (1/2 stick®butter
  • 1 medium onion coarsely chopped (1 cup)
  • 1/3 cup flour
  • 4 cup milk or half-and-half
  • 1 tablespoon OLD BAY® Classic Seafood Seasoning
  • 1/2 teaspoon McCormick®Parsley Flakes
  • 1 pound lump crabmeat
  • 3 tablespoons dry sherry or cooking sherry (optional)

Key Products


How to Thicken Crab Soup

While the Crab Chowder simmers on the stove, add 1 cup of whole milk to a measuring cup along with 3 tablespoons of all purpose flour. Whisk the milk and all purpose flour together until completely smooth with no lumps remaining.


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Last I heard this Disney Dining option can be booked out 6 months in advance. There is a reason this Disney restaurant is popular. You get to be a prince or princess at the meal. You get a souvenir of a wand, wishing star or sword.

Let&rsquos not forget the food. The food at Cinderella&rsquos Royal Table is outstanding. It should be after all because it is a Royal dining experience.


Crab Bisque

What even is crab bisque? It's an old-school creamy soup that's perfect for a special occasion. It's also easy as hell. Here's everything you need to know.

Where do I find seafood stock?

While you can make your own, it's not a fun task. We much prefer to pick some instead. It should be at your local fish market. We usually buy ours at Whole Foods.

Do I need to use seafood stock?

Nope. Fish stock is definitely preferable (it tastes best with the crab), but in a pinch, you can use vegetable broth.

Why is there flour?

After sautéing the veggies, you'll want to stir in some flour. It'll help thicken the soup to make it smooth and creamy.

Do I need an immersion blender?

No. But it's one of our favorite kitchen tools because you can blend soups directly in the pot. If you don't have one, a regular blender will work too. Just puree the soup in batches.

Does the crab get blended?

NO. That just sounds wrong, right?! It gets stirred right before serving.

Can I make the crab ahead of time?

You can make the base of the soup up to 3 days ahead. But hold off on adding the crab until you're planning on serving it.