Sweet Corn Soup with Crab

Fresh crab and local corn make the basis for this soup recipe. It’s certain to be a crowd-pleaser.


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Vidalia onion, chopped
  • 5 cups fresh corn kernels
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1/3 cup half-and-half
  • 1/3 cup frozen peas, thawed
  • 1/4 cup fresh basil leaves
  • 1 pound jumbo lump crabmeat, drained and shell pieces removed


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. Place corn mixture and half-and-half 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.

Place peas in a small bowl; mash slightly with a fork. Stir in remaining 1 tablespoon oil, basil, and crab; serve over soup.

Robin Bashinsky, Cooking Light

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.