Creamy Crab Soup with Sweetcorn recipe

This is a lovely recipe for a starter. Serve with warm crusty bread fresh from the oven or some croutons sprinkled over the top. Give it a swirl of double cream and a sprinkling of finely chopped chives to make this dish look even prettier.


  • 500ml full fat milk
  • 500ml single cream
  • 450g crab meat
  • 300g sweet corn
  • 7 or 8 spring onions
  • 50g butter
  • 4 tbsp. plain flour
  • 4 tbsp. chopped parsley
  • 1 tbsp. soy sauce
  • Pinch of white pepper and salt to taste


  1. In a heavy-bottomed saucepan, melt the butter. Stir in the flour until smooth. Gradually add the milk, stirring all the time and then add the single cream. Stir until you have a smooth mixture. Finely chop the spring onions and add this to the mixture, and then add the sweet corn. Cook this for a couple of minutes or until the sweet corn is tender.

  2. Crumble the crab and add this into the mixture. Add in the seasoning and the soy sauce and heat everything together. Continue cooking until the mixture starts forming bubbles around the edge of the saucepan – don’t let it boil completely as the cream will curdle and you’ll impair the flavour of the soup.

  3. Serve in individual bowls. This can be refrigerated and kept for a few days.

Recipe Details:

  • Author: Laura Young.
  • Published:

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