Source: Stella Fong | Category: Soups & Stews

Corn and Crab Soup

Use canned corn when corn is not in season. A satisfying soup for lunch.

Corn and Crab Soup


  • 2 tsp canola oil 10 mL
  • 1 tsp minced ginger 5 mL
  • kernels from 1 ear of fresh corn
  • 6 cups low sodium chicken broth 1.5 L
  • 1 can (12 oz/341 mL) cream-style corn
  • 1/3 cup cooked crab meat 75 mL
  • 1/4 cup cornstarch dissolved in 1/4 cup water 60 mL
  • 2 Tbsp chopped green onion 30 mL
  • 3 egg whites, slightly beaten
  • 1/2 tsp salt or to taste 2 mL
  • 1/4 tsp ground white pepper or to taste 1 mL


  • 1. In a stock pot, heat oil over medium-high heat. Add ginger and stir-fry until fragrant, about 30 seconds. Add corn kernels and sauté until slightly browned and softened, about 2 minutes. Add stock and bring to a boil.  Add cream corn and salt to taste. 
  • 2. Bring to a second boil. Add crab meat and then stir in dissolved cornstarch to boiling soup.  Cook until soup thickens. Reduce heat to low. Stirring in 1 direction, mix in egg mixture. Cook 1 minute. Garnish soup with green onion.


6 servings

serving size

nutritional analysis

Per Serving

Total Fat2.5 g
Saturated Fat0 g
Cholesterol10 mg
Carbohydrates20 g
Fiber1 g
Protein8 g
Sodium500 mg