Detox Monday: Sweet Corn Soup with Crab

The last few weeks have been busy; with traveling two weekends in a row, and then my parents visiting us, I haven’t been able to pull it together to make anything more elaborate than tried-and-true dishes that I can make with my eyes closed (like this one)! Now that things have calm down a bit, I am hoping to get back in the kitchen and try some new summer dishes.

I’ve had this Sweet Corn Soup with Crab on my list to make for almost a month, and it just so happens that I finally got to make it…on the hottest day of the year. Yay! Not so much. While I can eat soup all year round, I don’t blame my husband for protesting this meal while our weather app says “98 degrees, feels like 104”. Once we got past the whole hot soup in the summer problem, it was all about enjoying the beautiful sweet corn that makes up this majority of the soup. I used a nice large onion that, when cooked with the corn, helped off set the sweetness. The Sweet Corn Soup is fabulous on its own, but when garnished with peas, crab and basil, the soup reaches a whole new level. Hopefully the heat won’t deter you from trying this recipe while sweet corn is still at its peak!

I loved this tip from Cooking Light: use a bundt pan when cutting corn kernels from the cob. Prop up the corn in the middle of the pan and cut downward, using the pan to catch the corn. This worked so well and was far less messy than when I’ve just used a plate to catch the corn.

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I used good quality canned crab meat, but feel free to use fresh for even better taste.

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Sweet Corn Soup with Crab

Yield: 4 servings

Recipe source: Cooking Light Magazine

What You Need

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Vidalia onion, chopped
  • 5 cups fresh corn kernels (about 7 ears of corn)
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1/3 cup 2% milk (can also use half and half or whole milk)
  • 1/3 cup frozen peas, thawed
  • 1/4 cup fresh basil leaves
  • 1 pound jumbo lump crabmeat, drained and shell pieces removed (I used canned crabmeat with no shell pieces. I also didn't use a pound of crabmeat but doing so will make a more filling meal)

What To Do

  1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes. Add 2 cups water; bring to a boil. Reduce heat; simmer 6 minutes.
  2. Place corn mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters). Blend until smooth.
  3. Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.


This recipe takes 30 minutes start to finish

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