Sweet Corn Soup with Crab Meat
This Asian sweet corn soup with crab meat highlights the natural sweetness of its ingredients. It is an uncomplicated soup that requires just a few all-natural and healthy ingredients. The juicy and crisp texture of the fresh corn kernels is complemented well by the delicate and succulent crab meat.
This recipe is inspired by the corn soup with crab meat I enjoyed at a local Chinese restaurant. You can serve it as an appetizer or side, and a large bowl of this soup is even filling enough for a light meal on its own. I also have another corn soup recipe with chicken.
Crab meat makes any dish it is added to feel more luxurious, from fried rice, stir-fried noodles to scrambled eggs. If you have freshly picked crab meat from any type of crabs, such as mud crabs, Dungeness crabs, blue crabs or snow crabs, it will be perfect. Otherwise, you can use refrigerated canned crab meat.
Don’t Waste The Corn Cobs
While you can make this soup with just fresh or frozen corn kernels, using corn on the cob, especially when it’s in season, adds extra flavor. Donโt throw away the cobs after removing the kernels.
After peeling off 1-2 outer layers of the husks, I like to simmer the remaining husks and the cobs for about 30 minutes to make the broth for the soup. It will add more flavors and corn fragrance to the soup. If you are short on time, it is fine to simply use chicken broth or vegetable broth.
In this recipe, half of the corn kernels are coarsely chopped or processed in a food chopper while the other half are left whole. We will also use some cornstarch slurry to slightly thicken the soup. The result will be a smooth-chunky texture.
How To Serve
For a complete meal, you can serve it with steamed rice or a stir-fried noodle dish, such as this beef noodle stir-fry. Here are some dishes you may serve with it as part of a meal with rice:
Sweet Corn Soup with Crab Meat
Ingredients
- 28-32 oz ears of sweet corn (about 2 ears of corn)
- 6 cups water, chicken broth or vegetable broth
- 1ยผ teaspoons salt
- 1 cup crab meat
- 2 teaspoons toasted sesame oil
- ground white pepper
- thinly sliced scallion and cilantro (for garnishing)
For the Cornstarch Slurry
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Separate the corn kernels from the cobs. You will have about 3 cups (450g) corn kernels.
- Bring the water or broth to a boil, then add the corn cobs and salt. Adjust the heat to a gentle simmer. Cover and cook for about 30 minutes.
- Add half to two thirds of the corn kernels to a food chopper and pulse a few times to coarsely chop them. If your food chopper is not powerful, you can add a splash of water to make it easier to chop.
- Add the whole corn kernels to the broth and cook for 3 minutes. Then add the chopped corn kernels and cook for another 2-3 minutes.
- Dissolve cornstarch in water, and slowly pour the cornstarch slurry into the soup while stirring to thicken it.
- Add the crab meat and stir well to distribute it evenly in the soup. Once the soup is back to a simmer and everything is heated through, add the toasted sesame oil. Also taste and adjust seasonings as well as consistency of the soup to your liking.
- Transfer the soup to serving bowls. Sprinkle white pepper and chopped scallion and cilantro, then serve right away.
Notes
Nutrition
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I love this recipe