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Creamy Crab and Corn Soup – Easy 30-Minute Seafood Chowder

This creamy crab and corn soup combines tender crabmeat, sweet corn, green onions, and a rich, velvety broth made with milk and half-and-half. Seasoned with white pepper, seasoned salt, and a touch of soy sauce, this comforting seafood chowder delivers delicate crab flavor in every spoonful. Ready in just 30 minutes, it's an easy yet satisfying soup for lunch or dinner
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8
Course: Soup
Calories: 265
Ingredients Method Notes

Ingredients
  

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 1¾ cups whole kernel corn
  • 1 cup chopped green onions
  • 1 pound fresh crab meat
  • ½ teaspoon ground white pepper
  • ½ teaspoon seasoning salt
  • 1 tablespoon soy sauce
  • ¼ cup chopped parsley

Method
 

  1. Place a heavy-bottomed pot over medium-low heat. Add the butter and allow it to melt completely without browning.
  2. Sprinkle in the all-purpose flour and stir continuously until the butter and flour form a smooth mixture. Keep the mixture pale rather than allowing it to brown.
  3. Gradually pour in the whole milk, stirring constantly to prevent lumps. Add the half-and-half and continue stirring until the soup base becomes smooth and creamy.
  4. Stir in the whole kernel corn and chopped green onions. Cook for a few minutes, stirring occasionally, until the vegetables are tender.
  5. Gently fold in the crabmeat, white pepper, seasoning salt, and soy sauce. Stir carefully to distribute the ingredients without breaking the crabmeat into very small pieces.
  6. Reduce the heat if necessary and allow the soup to simmer gently until heated through. Small bubbles should begin forming around the edges, but the soup should not come to a full boil.
  7. Taste the soup and adjust the seasonings if needed.
  8. Ladle the hot soup into individual bowls, garnish with freshly chopped parsley, and serve immediately.

Notes

  • Fresh corn can replace frozen or canned corn. Remove the kernels from 4 ears of corn, scrape the cobs to collect their juices, and add both to the soup. Cook until the corn becomes tender.
  • If fresh crabmeat is unavailable, combine 1 (7½-ounce) can of drained crabmeat with 8 ounces of imitation crabmeat cut into small pieces. Prepare the soup using the same method.
  • Avoid boiling the soup after adding the crabmeat. Heat gently until small bubbles appear around the edges.
  • Stir carefully after adding the crab to help preserve larger pieces of meat.
  • Garnish individual servings with chopped parsley and serve hot.
  • The nutritional estimate may vary depending on the crabmeat, dairy products, and other ingredients used.