Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summertime staple that’s made with almond milk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.
This post is brought to you by Almond Breeze
This Is the Perfect Soup to Make on Hot Summer Days
How summer days leave 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 light in flavor and in calories. And with the addition of two of my favorite flavorings — a sprinkle of chipotle powder and a squeeze of lime — in the words of Emeril, this soup’s flavor is kicked up a notch.
While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches.
Enjoy!
Heidi’s Tips for Recipe Success
Struggling to cut corn off the cob cleanly? I use the bundt pan hack for cutting the corn straight from the cob so the kernels don’t run around my counter and skip and jump onto the floor. Simply place the stemmed part of the cob in the center of a bundt 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.
Adjust the texture to your liking. I prefer a soup with some bite, so I reserve about ½ cup of the corn to add back to the soup after blending 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.
A Few Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Shallot + garlic — Since this is such a simple soup recipe, using fresh aromatics is a must.
- Corn — You can’t have corn soup without the star of the show: CORN! Sweet corn is just coming into season here in Utah so we’ve got plenty of it at home. If it’s not sweet corn season, sub with frozen corn (and avoid canned).
- Almond Breeze Almondmilk Unsweetened Original — Has just 30 calories in each cup and only 2 grams of fat, making it a lighter way to add more flavor and substance to this soup. It’s also convenient to use thanks to being available in shelf-stable containers I keep in the pantry.
- Seasonings — Kosher salt, ground white pepper (slightly spicier than black pepper), and ground chipotle add seasoning and a kick of spice to the chilled soup.
- Lime juice — Its acidic flavor brightens the soup and makes it even more slurpable.
- Snow crab meat — 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. You may also cook your own crab legs or Dungeness crab for this recipe.
- Avocado + cilantro — My garnishes of choice. You could also consider using chives, dill, basil, parsley, or thyme.
How to Make Corn and Crab Soup
- Sauté the aromatics. Chopped shallot and garlic are gently sautéed with the corn and I’ve added a little heat of my own with a little dried chipotle pepper powder. I used ½ teaspoon in this recipe but if you’re wary of spiciness, start off with ¼ teaspoon and add more if desired. Or, you can certainly omit it entirely if you’d like.
- Simmer, then blend. The creaminess of this soup comes from the combination of fresh shucked sweet corn kernels cooked for just 10 minutes in almond milk and then taken for a whir in the blender.
- Garnish and serve. 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. 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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Chilled Crab and Corn Soup Recipe
Ingredients
- 1 tablespoon olive oil
- ½ 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 Unsweetened Original Almondmilk
- ¾ teaspoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon ground chipotle pepper
- Juice of 1 to 2 limes , to taste
- 4 ounces snow crab meat
- ½ avocado , thinly sliced
- 2 tablespoons chopped cilantro leaves
Instructions
- Sauté the aromatics and corn. 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.
- Simmer. Add the almond milk, kosher salt, white pepper and chipotle pepper, stir to combine and lower the heat to medium-low and simmer for 10 minutes.
- Blend until smooth. Remove from heat and cool slightly, transfer half of the mixture to a blender and purée. Add the rest of the liquid and half of the remaining corn kernels, saving ½ cup of the kernels to add back into the soup after blending.
- Optionally strain. At this point you can strain the pureé 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, then garnish. Top the soup with the crab meat, avocado, chopped cilantro, and serve cold. (It can also be enjoyed warm or at room temperature.)
Notes
What to Serve Alongside This Soup
More Cold Summer Soups for Hot Days
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This post is part of a partnered series with Blue Diamond Almond Breeze. 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.
Nancy
What can you substitute for almond milk?
anosh
شركة تنظيف خزانات بالخرج
anosh
شركة تنظيف بالرياض
anosh
شركة تنظيف بالخرج
Sandy Coughlin
Love Almond Breeze, we drink it every day! Thanks Heidi!
Skyelar Dunn
Took the survey! We love your blog, and cannot wait to try this delicious soup :)
Abby
I took the survey. Can’t wait to try this soup!
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.
Kitty
Took the survey!