Chilled Corn Soup with Crab - 3 Guiding Stars
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Corn and crab evoke the flavors of a summer. This chilled soup will refresh you on a muggy August night. Pair it with a crisp salad dressed lightly with a simple vinaigrette to add crunch and flavor contrast to the meal.

Tip: Fresh corn will taste best in this recipe, but canned and frozen will also work.


  • 1 lb. cooked king crab legs
  • 6 cups corn
  • 4½ cups water
  • ⅛ tsp. ground red pepper
  • 1 cup 2% milk
  • ¼ cup chopped fresh chives
  • ½ tsp. black pepper


  1. Cut shells off crab with kitchen shears. Reserve shells. Coarsely chop crabmeat and chill.
  2. Combine shells, corn, water, and ground red pepper in a saucepan. Bring to a boil. Reduce heat and simmer until corn is very tender (20 minutes). Discard shells.
  3. Using an immersion blender or working in small batches in a standard blender with a clean kitchen towel placed loosely over the open vent hole, puree corn mixture.
  4. Press pureed corn mixture through a fine sieve over a bowl. Reserve the liquid and discard the solids.
  5. Stir in milk, chives, and black pepper. Refrigerate to chill (2 hours). Top with chilled crabmeat.
Nutritional analysis per serving: Calories 155; Total Fat 2.5g (3% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 26mg (8% DV); Sodium 510mg (22% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 10% DV; Vitamin B12 220% DV; Copper 70% DV; Niacin 40% DV.
Recipe by Guiding Stars at
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