A luncheon on a hot summer day needs something cold and delicious! I had an idea for a cold crab and corn soup, and decided to try it out on my friends at a recent luncheon. They pronounced it good, and I liked it too. I gave DH a bowl for his lunch, and he decided to heat it up in the microwave. He said it was good hot too! So, here’s the recipe for a cold refresher in summer, and would do nicely hot for a fall harvest soup too. And it is gluten free too, as two of my friends have that dietary requirement.
Gather your ingredients, and chop some onions.
Reserve 1/2 cup of corn kernels in a covered container for garnish, with chopped green onion.
Sauté 1/2 cup chopped onion and 2 cloves garlic in 1 teaspoon olive oil until soft and translucent, don’t brown.
Remove from heat and put in blender.
Add one can of corn with liquid, and blend until smooth, pulsing as needed to get larger bits pureed.
Add 1 cup half and half (I used fat free), salt and pepper, and blend again until well blended and fairly smooth.
Add a second can of corn with liquid, and pulse for a rough chop of the second can of corn. Remove blender jar from the base, and add 1/4 cup whipping cream (optional, but really makes the soup creamy and delicious, substitute more half and half instead if you want a lower fat content) and 2 cans of drained crab meat. Stir lightly with a spoon.
Cover and refrigerate at least one hour or overnight.
At serving time, ladle into small bowls, garnish with reserved corn kernels, a bit of green onion, and a few drops of white truffle oil (if you like). Enjoy!
Summer Chilled Corn Crab Soup
1/2 cup chopped onion
2 cloves Garlic
1 tsp olive oil
2 cans 15-oz each whole kernel corn, divided, liquid reserved
1 cup half & half
1/4 cup whipping cream (optional)
salt and pepper to taste
2 6-oz cans lump crab meat
1 green onion chopped
Optional – few drops of white truffle oil
Reserve 1/2 cup of corn kernels in a covered container for garnish. Sauté onion and garlic in olive oil until soft and translucent, don’t brown. Remove from heat and put in blender. Add one can of corn with liquid, and blend until smooth, pulsing as needed to get larger bits pureed. Add half & half, salt and pepper, and blend again for 30 seconds or so, until well blended and fairly smooth. Add the other can of corn with liquid, and pulse for a rough chop of the second can of corn. Remove blender jar from the base, and add the whipping cream and the crab meat. Stir lightly with a spoon. Cover and refrigerate at least one hour or overnight. At serving time, ladle into small bowls, garnish with reserved corn kernels, a bit of green onion, and a few drops of white truffle oil (if you like). Enjoy!
Download the recipe – Corn Crab Soup
Do you enjoy chilled soups?
From My Carolina Home 
This sounds very good, and looks fancy! Perfect for a girl’s luncheon. 😄
it sounds delicious but I usually have hot soup not cold – I always have to be careful of milk/cream products so do not eat much of the cream soups although I love them
Will definitely add this to my to do “recipe” list. I like to make soups as it is a convenientt way of incorporating vegetables into my diet. Thank you for sharing!
This is absolutely delicious! Suggest that karenfae try LACTAID if that works in other recipes for her.
YUM! I’m like your husband, I bet I’d like it hot too!
I sounds delicious. A chilled summer soup is always so welcomed.
This is an interesting recipe. I am not a chef in any way, and want to learn to cook more diverse meals for the kids instead of chicken nuggets and pizza! I might have to try this and see what they think. After all, if you don’t try new things, you’ll never know what you might like.
My husband would love this and I love the way you presented it!