Corn & Crab Soup – Summer’s Sweet Bounty

Corn & Crab Soup

Corn & Crab Soup is a delicious way to enjoy peak-of-the-season sweet corn! Cook, Eat & SHARE!

Corn & Crab Soup – Summer’s Sweet Bounty

This is one of my favorite times of the year. Farmers markets and roadside stands are bursting with the bounty of the season. Tomatoes, cucumbers, peppers, beets, zucchini, and of course, sweet corn. My personal cache of corn came from a truck parked on the main drag in New Prague. Having already enjoyed a simple side dish of corn, I was itching to do something creative. Then I was lucky enough to spot this Corn & Crab Soup recipe in the At Home with Kowalski’s August-October 2107 magazine. Not only was this a great idea for using up my corn, it was also a fairly easy recipe requiring a short list of ingredients. 

A Few Tips

Be sure to use a good quality crab product. I have had the best luck with Chicken of the Sea Premium Lump crab meat. Millers Select, which is the recommended brand in the Kowalski’s recipe, is another good brand. My small tweaks included using whole milk instead of 2% and reducing the amount salt by 1/2 tsp (to 1 1/2 tsp.) Remember, you can always add more if you prefer. Also, be sure to let the batches of soup cool briefly before you puree them in your food processor or blender.

Eat & Cook In Season

I have also enjoyed eating and cooking in season with a few other fruits and vegetables this week. Colorado peaches, a personal favorite, are in season and on sale in a variety of grocery stores. There’s nothing like a juicy, sweet Colorado peach. Yum! My dear friend Tracey, also brought me some zucchini from her garden. That gave me the perfect excuse to bake up a Chocolate Zucchini Cake, another recipe I found in the same At Home with Kowalski’s magazine. This cake received a thumbs up and a request for the recipe from the gals in my bible study group (use the link above ladies!) Remember, this time of the year doesn’t last long. Get out there and sample some of natures goodness yourself.

Corn & Crab Soup

4 servings

Corn & Crab Soup


  • 4 tbsp. unsalted butter
  • 1/3 c. minced shallots
  • 5 c. corn kernels (from 7-9 ears), divided
  • 1 1/2 tsp. kosher salt, plus more for seasoning
  • 1/4 tsp. freshly ground black pepper, plus more for seasoning
  • 3 1/2 c. milk (I used organic whole milk)
  • 13 oz. cooked jumbo lump crab meat (I recommend Chicken of the Sea Premium Lump)
  • 2 tbsp. snipped fresh chives, plus more for garnish
  • 2 tbsp. fresh lemon juice


  • In a large, deep pot over medium-high heat, melt butter. Add shallots; cook, stirring occasionally, until tender and fragrant (about 5 minutes.)
  • Add 4 1/2 c. corn, 1 1/2 tsp. salt and 1/4 tsp. pepper; cook and stir for 1 minute.
  • Add milk; bring to a low boil. Reduce heat to medium; simmer until corn is tender (about 10 minutes.)
  • In a blender or food processor, puree corn mixture in batches, letting each batch cool for a minute or 2 before processing (this avoids liquid from "exploding" from the top.)
  • Return pureed mixture to pot and reheat over medium heat until thoroughly hot, adding more milk if desired to think consistency.
  • Stir in remaining corn and crab; cook and stir just until hot. Remove from heat; adjust seasonings. Stir in chives and lemon juice. Garnish individual servings with chives.


Adapted from At Home with Kowalski's August-October 2017 magazine - Corn and Crab Soup


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