Creamy Crab and Corn Soup

creamy crab and corn soup 01

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. 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:creamy crab and corn soup 02
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.creamy crab and corn soup 032. 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.creamy crab and corn soup 043. Add the milk into the pot and stir.Let it simmer for a couple of minutes.creamy crab and corn soup 064. Crack eggs into a bowl and beat lightly using a whisk or fork.creamy crab and corn soup 055. Drizzle beaten eggs slowly into the pot, allowing it to cook a little, then stir to disperse. Cook for about a minute.creamy crab and corn soup 075. 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.creamy crab and corn soup 08creamy crab and corn soup 096. Scoop into individual soup bowls and serve hot.creamy crab and corn soup 10

Creamy Crab and Corn Soup
 
Prep time
Cook time
Total time
 
A quick and creamy crab and corn soup that's ready to be enjoyed in 30 minutes.
Author:
Recipe type: Soup, Lunch, Dinner
Serves: 6-8 servings
Ingredients
  • 2 cups (1 lb) good quality imitation crab meat, flaked or chopped
  • 1½ 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 1½ cups regular milk or half-and-half
  • 2 large eggs
  • ½ cups chopped green onions
  • 2 tbsp cornstarch dissolved in ¼ cup water
  • salt and pepper to taste
Instructions
  1. Fill cooking pot with 8 cups cold tap water. Add the crab meat, corn, 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. Add dissolved cornstarch and cook for about a minute, stirring constantly to prevent lumps.
  6. Turn off heat add chopped green onions. Also, add salt and pepper to taste if desired. Stir and allow to sit for a minute or two before serving.
  7. Scoop into individual soup bowls and serve hot.