Crab and Corn Soup

Name: Crab and Corn Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 1 quart chicken stock; 1 tablespoon butter; 1 cup chopped onion; 32- ounces fresh or frozen corn; 2 garlic cloves; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 1 6-ounce can lump crabmeat, drained; 1 cup half-and-half or heavy cream; 1 avocado

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Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
6 servings
Course
Soup

Crab and Corn Soup

Heidi Pena

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Fresh or frozen corn comes together with crabmeat to give you a delicious and simple soup, made in the slow cooker.

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Ingredients

Servings

1 quart chicken stock
1 tablespoon butter
1 cup chopped onion
32- ounces fresh or frozen corn
2 garlic cloves chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 6-ounce can lump crabmeat, drained
1 cup half-and-half or heavy cream
1 avocado for garnish

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Instructions

Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low. If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in. Stir in the half-and-half or cream before serving and garnish with avocado.