Creamy Crab Soup with Potatoes and Corn (easy recipe)
This Cream of Crab Soup recipe is so comforting on cold days, and as a bonus, it’s gluten free! Potatoes, corn, crab and zesty seasoning come together for a satisfying bowl of creamy soup for the seafood lover.
I’m going to cut right to the chase. This Creamy Crab Soup is a WONDERFUL recipe! This homemade soup is made entirely on the stove top and can be made using canned or fresh lump crabmeat. It’s a crab chowder recipe that you can have ready in a jiff!
“Made this recipe for Libby and me over the weekend. SOOOO delicious!!! We just finished the leftovers yesterday. Can’t wait to make it again!” – Ryan B.
I challenged myself to make this crab soup gluten free. So, in this recipe, I do NOT make a roux with butter and all-purpose flour to thicken the soup. Instead, we’re using potatoes to naturally thicken the soup.
I used Dungeness crab we had in the freezer, but would normally use canned crab since it’s readily available! You will need roughly 2 cups of crab.
I think this is just the right amount of crab meat. but I understand that fresh lump crab meat is getting expensive! So, you can certainly use less.
Feel free to use just 1 cup (8 ounces) if the price of fresh lump crab meat is high at your store. I promise, your soup will still be wonderful and hearty!
I sauté onions and celery with seasonings, then add the potatoes and broth to simmer for a bit until the potatoes are nice and tender.
I love to use seafood broth in this soup for the best flavor, but chicken broth works well, too! You can also look for lobster extract to make a lobster stock or crab base to make a crab stock.
But, If you aren’t a huge seafood lover, I’d recommend sticking to chicken broth.
I used both heavy whipping cream and milk to finish the soup. You can use whatever milk you have on hand, even whole milk. When I make this recipe, I’m just trying to add liquid without going TOO heavy on the heavy cream since it has such high fat content.
Serving Suggestions
This creamy crab chowder is a true Maryland classic that you can make at home! Keep it easy and serve it with oyster crackers or crusty bread to sop up the extra soup.
I love to serve it with a crisp Italian House Salad and some warm Bisquick Cheddar Biscuits on the side!
I hope that you give this wonderful crab soup a try! If you do, I’d love to hear how it went in the comments below.
Cream of Crab Soup
Ingredients
- 2 tablespoons butter, unsalted
- 2 stalks celery, diced
- ½ yellow onion, medium, finely chopped
- ½ teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- ½ teaspoon ground black pepper, or white pepper
- ½ teaspoon garlic powder
- 1/8 teaspoon celery seed
- 3 cups chicken broth, low-sodium, or substitute seafood stock
- 2 bay leaves
- 1.25 cups yellow potato, peeled and cubed
- 1 cup heavy whipping cream
- 1 cup corn kernels
- ½ cup milk
- 1 teaspoon lemon juice
- 16 ounces jumbo lump crab meat, drained
- Optional garnishes: fresh green onion,, fresh parsley, a drizzling of dry sherry, a splash of tabasco sauce or your favorite hot sauce, additional old bay seasoning, crushed red pepper
Instructions
- Melt butter in a large saucepan or Dutch oven over medium heat.
- Add the celery, onion, bay, old bay seasoning, salt, pepper, and celery seeds to a soup pot over medium heat and cook until the onion becomes soft and translucent, 3-5 minutes.
- Add the broth, bay leaves and potato to the soup and cook on medium-high heat for 15 minutes or until the potato can be easily pierced with a fork.
- Remove the bay leaves and use an immersion blender or blender to blend the soup until only slightly chunky.
- Pour in the heavy cream, corn and milk. Stir, and simmer on low-medium heat for another 10 minutes until the soup has reduced and thickened a bit. Do not allow the liquid to come to a hard boil once the cream and milk have been added.
- Add the lemon juice and crab meat. Stir once again and let it just barely start simmering before reducing the heat to low. Allow it to simmer gently for 5 more minutes, stirring frequently.
- Taste, and add more salt it needed.
- Garnish and serve hot with crackers.
Notes
If you love this creamy gluten free Crab soup, I think you’ll also enjoy these delicious soup recipes:
And, if you have extra crab meat laying around, try this Crab Carbonara Pasta, Easy Crab Ceviche, or Cajun Crab Dip!
I add a little bit of rosemary to the broth make a tea then strain it out, fresh chopped parsley and just enough carrots for color , I was a professional chef for 28 years but put in what ever you like.
Sounds excellent to me. Glad you enjoyed it!
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