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Crab and Sweet Corn Soup

Need a speedy delicious soup recipe? Try this.

Crab and Sweet Corn Soup
Preparation time
Cooking time
Total time
Crab and Sweet Corn Soup a quick and easy starter, delicious winter lunch or serve as part of your Chinese New Year meal.
Recipe type: Soups
Cuisine: Chinese
Servings: 4
  • 2 spring onions
  • ½ handful/ 30g fresh coriander
  • 2cm piece of fresh ginger finely grated
  • 1 tin cream style corn
  • 1 tin sweet corn
  • 1 tin white crab meat
  • 1 stock cube
  • 250 ml water
  • 400 ml milk
  • 2 tablespoons corn flour made into a slurry with water
  • Garnish with extra chopped spring onion and soya sauce if desired
  1. In a food processor blend the spring onion and coriander until it has been finely chopped, or chop finely by hand.
  2. In a large pot add the spring onion and coriander and dry fry them for a minute to release the flavours.
  3. Add the tins of cream style corn and sweet corn and the stock cube and water to the pot.
  4. Boil for 15 minutes so that the vegetables soften and the flavours infuse.
  5. Just before serving add the milk and cornflour and cook for 5 minutes constantly stirring for the soup to thicken, then add the crab meat.
  6. Garnish with fresh spring onion if desired and a dash of soya sauce.
To make a chicken and sweet corn soup instead of a crab and sweet corn soup boil and chop one breast of chicken and add the chicken breast to the soup instead of the tinned crab.
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