Crab Soup
A delicious and comforting dish that combines fresh crab meat with creamy broth and vegetables, perfect for chilly days or special occasions.
Ingredients
Main Ingredients
- 1 lb fresh crab meat Use fresh for the best flavor.
- 4 cups chicken or vegetable broth
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, diced Can be mashed for a chowder-like texture.
- 1 cup corn (fresh or canned)
- 2 tablespoons butter
- Salt and pepper to taste Adjust seasoning as per preference.
- Fresh parsley for garnish Adds color and flavor.
Instructions
Preparation
- Melt butter in a large pot set over medium heat.
- Sauté chopped onion and minced garlic for about 3-4 minutes until translucent and fragrant.
- Stir in diced potatoes and corn, then add broth to cover. Bring to a boil.
- Reduce heat to a simmer and cover the pot. Cook for about 15 minutes until potatoes are tender.
- Add heavy cream and fresh crab meat. Stir gently and season with salt and pepper.
- Simmer for another 5-10 minutes to warm the crab through.
- Garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat thoroughly before serving.