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Chilled Corn and Crab Soup

Avatar photoby Published: Jul 24, 2017 Updated: Jun 14, 2022

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Sweet corn kernelsย and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.

Chilled Corn and Crab Soup | foodiecrush.com

This post is brought to you byย Almond Breeze

Just a few days ago, I saw reports all over the news that 2017 is on-trackย to being the second hottest year on recordโ€”only to be outdone by 2016’s hottest year ever, with 2015 right behind. So whether you’re finding yourselfย plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there.

Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado?

This corn and crab soup is just the ticket. It’s simple but elegant at the same time. It’s healthy, and light in flavor and in calories. And with the addition of two of my favorite flavoringsโ€”a sprinkle of chipotle powder and a squeeze of limeโ€”in the words of Emeril, this soup’s flavor is kicked up a notch.

Chilled Corn and Crab Soup | foodiecrush.com

While this recipe’s original intention is to be served chilled, itย can certainly be served warm to be enjoyedย all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches.ย 

Chilled Corn and Crab Soup Ingredients made with Almond Breeze Almondmilk | foodiecrush.com

$100 VISA Gift Card Giveaway

Before we get into the recipe, I would SO appreciate a little feedback from you by taking thisย quick 2 minute survey. Once you’ve taken the survey, add a comment to the bottom of the post letting me know you’ve taken it and you’ll be entered to win the gift card.ย Survey/giveaway is open to US residents only and is open until August 1, 2017.

TAKE THE SURVEY HERE, leave a comment in the comments section saying you did to be entered in the giveaway, and thank you!

About the Recipe

The creaminess of this soup comes from the combination of fresh shucked sweet corn kernels cooked for just 10 minutes in almondmilk and then taken for a whir in the blender. If you prefer to use frozen corn due to seasonality or convenience, by all means go for it. Just be sure to use a sweet corn kernel if possible.

Almond Breeze Almondmilk Unsweetened Original hasย just 30ย calories in eachย cupย andย only 2ย grams of fat making it a lighter way to add more flavor and substance to this soup. It’s convenient to useย thanks to being available inย shelf-stable containers I keep in the pantryย for use in many of my favorite, healthful recipes.ย 

How to cut fresh corn cobs in a bundt pan | foodiecrush.com

You can’t have corn soup without the star of the show: CORN! Sweet corn is just coming into season here in Utah and because my husband is a corn fiend, we eat it at least 3 times a week for dinner.

I use the bundt panย hack for cutting the corn straight from the cob so the kernels don’t run around my counter and skip and jumpย onto the floor. Simply place the stemmed part of the cob in the center of a bundtย pan and use a sharp knife to saw the kernels from the cob. Get as close a shave as you can to capture any of the corn’s “milk” from the cob.

I prefer a soup with some bite, so I reserveย about ยฝ cup of the corn to add back to the soup after blendingย it in the blender, and I don’t strain it either. If you prefer a smoother soup, add 1 additional cup of almondmilk to the cooking and strain the soup after blending.

Chopped shallot and garlic are gently sautรฉed with the corn and I’ve added a little heat of my own with a little dried chipotle pepper powder. I used ยฝ teaspoon in this recipe but if you’re wary of spiciness, start off with ยผ teaspoon and add more if desired. Or, you can certainly omit it entirely if you’d like.

Chilled Corn and Crab Soup | foodiecrush.com

The final stages of prep to this corn and crab soup are in the toppings. A squeeze of lime is stirred into the soup at the end with fresh snow crab and slices of avocado garnished to each bowl.

Cracking the crab and pulling the meat from the snow crab cluster (you’ll only need one crab leg cluster to yield about 4 ounces of meat) is easy because the meat is already pre-cooked. Simply use a heavy knife or a meat tenderizer to whack and crack the shells or use kitchen shears to cut through the softer parts of the shells.

I like to add my crab to the top of the soup rather than mixing it in for presentation and so it doesn’t get too muddled within the soup.

A sprinkle of fresh cilantro adds a fresh herbal note, but you could always consider using:

  • chives
  • dill
  • basil
  • fresh parsley
  • thyme

What to Serve With Chilled Corn and Crab Soup

Lighter dinners and easy lunches are what this soup is made for. Here are a few ideas of what to serve alongside to make it aย complete and easy meal.

Green Salad with Honey Mustard Vinaigrette

Crab and Avocado Grilled Cheese Sandwich

Quick and Easy Green Salad

Cheddar and Jalapeรฑo Skillet Cornbread

Meyer Lemon Fettuccine

Cheesy Garlic Bread Recipe

Chilled Corn and Crab Soup | foodiecrush.com

Bookmark this recipe and if you make it, please let me know! Leave a comment below or take a photo andย tag me onย Instagramย with #foodiecrusheats.

5 from 5 votes

Chilled Corn and Crab Soup

I like my soups with a bite of vegetables so I don't strain them after blending. If you prefer a smoother soup, use 4 cups total of almond milk and strain the soup after pureรฉing in the blender.
Print
Course Soup
Cuisine American
Keyword crab soup
Servings 4 to 6 servings

Ingredients 

  • 1 tablespoon olive oil
  • ยฝ cup chopped shallot , (from 2 bulbs)
  • 1 clove garlic , minced or pressed
  • 6 cups corn kernels , (from 6 to 8 corn cobs)
  • 3 cups Almond Breeze Almondmilk Unsweetened Original
  • ยพ teaspoon kosher salt
  • ยฝ teaspoon ground white pepper
  • ยฝ teaspoon ground chipotle pepper
  • Juice of 1 to 2 limes , to taste
  • 4 ounces snow crab meat
  • ยฝ avocado , thinly sliced
  • 2 tablespoons chopped cilantro leaves

Instructions

  • In a small stock pot, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 30 seconds or until fragrant. Add the corn and cook for 5 minutes, stirring occasionally. Add the almondmilk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes. Remove from heat and cool slightly, transfer half of the mixture to a blender and purรฉe. Add the rest of the liquid and half of the remaining corn kernels, saving ยฝ cup of the kernels to add back into the soup after blending. At this point you can strain the pureรฉ or leave it chunky. Stir in the lime juice to taste and season with more salt and pepper if desired and stir the reserved corn into the soup. Chill the soup for 2 hours.
  • Garnish the soup with the crab meat, avocado, chopped cilantro, and serve.
  • *This soup could also be served warm or at room temperature.

Chilled Corn and Crab Soup | foodiecrush.com

To see more of my recipes made with almond milk,ย check them out here,ย including recipes for:

Lighter Penne alla Vodka

Chicken Satรฉ with Almond Butter Dipping Sauce

Dreamy Creamy Mango Pops

Superfood Salad with Lightened Up Poppyseed Dressing

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This post is part of aย partnered seriesย with Blue Diamondย Almondย Breeze.ย As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own. ย 

Are you following me onย Instagram, ย Twitter,ย Facebookย andย Pinterest?ย 

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Heidi of FoodieCrush

Hi! Iโ€™m Heidi and I cook real good, real food I hope youโ€™ll love to make, too.

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    5 from 5 votes (5 ratings without comment)

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  8. Annmarie W.

    I took the survey! Thanks for such a great giveaway! And this soup looks delicious! I will definitely be trying it in the upcoming weeks. We have guests coming over Labor Day weekend, and I bet it would be a hit with them. Want to test it out before then.

    Reply

  11. Linda Bailey

    Bought the Almond Breeze Almond Milk, some small shrimp as an add on, on my way to make this soup. Love that it’s a cold soup. And, took your survey. So proud of myself.

    Reply

  23. Brooke Hackett

    Took the survey. And you had me at crab and avocado! I would love to use the $100 gift card to buy all of the ingredients and have my entire family over for dinner.

    Reply

  26. Shelly Morales

    Took the survey! We’ll be trying this recipe in next weeks lineup! And ummm… I’m obsessed with almond breeze! I use the vanilla reduced sugar everyday in my oatmeal! Yummm!

    Reply

  30. Erin

    Finished the survey! I’ve been a long time almond milk lover as a long time lactose intolerant person. Started with rice milk, then soy milk, and now almond milk!

    Reply

  31. Kaitlyn L

    Making this soup this week since it is SO hot in Denver!! Plus I’m from the east coast – so always love incorporating seafood into my dishes.

    Reply

  33. Jenna

    Took your survey! But glad it made me look at this recipe further- this looks amazing- can’t forget the avocado to top it off!

    Reply

  35. Jeanette B

    I am a year round soup lover and this one looks incredibly tasty! I also took the survey! Thanks for such a nice giveaway!

    Reply

  46. Krizelle Mamaril

    Just bought all the ingredients and will be making it tonight!! My boyfriend isn’t a big fan of almond milk but hopefully he wouldn’t mind tonight’s soup :) Did the survey and can’t wait to try out this recipe for tonight!

    Reply

  55. Heather Bassett

    Took the survey! My daughter is allergic to peanuts and we avoid a few other nuts so I don’t do almond milk but I’m going to make this with coconut milk!

    Reply

  56. Lauren O'Dell

    This recipe looks great! Thanks for posting and I can’t wait to try it. Love that the almond milk makes it lighter. I completed the survey- happy to help!

    Reply

  59. El

    Heidi – This soup sounds awesome and I’m looking forward to trying it! However, am I correct in assuming that plain milk of any % fat can substitute for the almond milk? Would any other nut milk work? If you were using something else, would you change anything else in the recipe? Thanks!

    Reply

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