Recipes > Soup/Stew

Sweet Corn Soup with Spicy Crab

Prep Time

30 minutes

Cook Time

30 minutes


2-4 people

The sweetness of corn combine with a touch of Creole heat make for a very satisfying and refreshing soup. You have to try this Sweet Corn Soup with Spicy Crab by Chef Cory Bahr.

Sweet Corn Soup with Spicy Crab

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Kitchen Tip : Sweet Corn Soup with Spicy Crab


  • 4 Cups Summer Sweet Corn

  • 1 Ounce Olive Oil

  • 1 Medium Yellow Onion, Chopped

  • 1 Shallot, Chopped

  • 2 Small Yukon Gold Potatoes, Peeled and Diced

  • 3 Cloves Garlic, Minced

  • 2 Quarts Chicken Stock

  • 1 Quart Heavy Cream

  • 1 Sprig Fresh Thyme

  • 1 Stick Butter

  • 2 Teaspoons Tony’s Original Creole Seasoning

  • 1 Lemon, Juiced

  • 1 Pound Lump Crab, Picked Over for Shell

  • 1 Shallot, Minced

  • 1 Clove Garlic, Minced

  • 2 Green Onions, Sliced

  • 2 Teaspoons Tony’s Original Creole Seasoning

  • 1 Lemon, Juiced and Zested

  • 1 Tablespoon Olive Oil

  • Clear


Making the Sweet Corn Soup:

  1. In a large sauce pan filled with olive oil over medium heat, add the corn, onion, shallot, potatoes and garlic.
  2. Cook for several minutes before adding the chicken stock and cream.
  3. Add in the thyme, butter, Tony’s Original Creole Seasoning and lemon juice.
  4. Simmer the soup for about 30 minutes, until the potatoes are tender.
  5. Purée in a blender, then serve warm.

Making the Spicy Crab:

  1. Combine crab, shallot, garlic, green onion, Tony’s Original Creole Seasoning, lemon juice and zest, and olive oil.
  2. Refrigerate for one hour.
  3. Garnish soup with marinated crab.

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