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Chilled Corn and Crab Soup

Scott Phillips

Servings: 4 to 6

A quick crab salad on top gives this ultra-silky soup a casually luxurious, lunch-on-the-patio feel.


  • 7 to 9 medium ears corn
  • 2-1/6 oz. (4 Tbs. plus 1 tsp.) unsalted butter
  • 1/3 cup thinly sliced shallot, plus 1 tsp. finely chopped
  • 2 cups whole milk
  • Kosher salt and freshly ground black pepper
  • 8 oz. lump crabmeat, picked over for shells
  • 2 Tbs. thinly sliced fresh chives
  • 2 Tbs. fresh lemon juice; more to taste
  • 1 Tbs. extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 60
  • Sodium (mg): 670
  • Carbohydrates (g): 33
  • Fiber (g): 3
  • Sugar (g): 13
  • Protein (g): 16


  • Husk the corn and cut the kernels from the cobs to yield 5 cups. Set aside 3 cobs and discard the rest.
  • In a 4-quart saucepan, melt 4 Tbs. of the butter over medium heat. Add the thinly sliced shallot and cook, stirring occasionally, until tender but not browned, about 5 minutes. Set aside 1/2 cup of the corn kernels (cover and refrigerate), and add the rest to the pan. Add the milk, 1-1/2 cups water, 2 tsp. salt, and 1/4 tsp. pepper. Bring to a gentle simmer.
  • Holding a cob over the pot, scrape it with the dull side of a knife to release some of the corn milk. Add the cob to the pot, breaking it in half to fit, if necessary. Repeat with the remaining cobs. Simmer, stirring occasionally, until the corn kernels are just tender, 8 to 12 minutes.
  • Discard the corn cobs, and purée the soup in batches using a blender or food processor. Pass through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much liquid as possible. Refrigerate the soup until cold. When ready to serve, remove the soup from the refrigerator to take off some of the chill. (You want it cool, but the flavors will be muted if it’s too cold.)
  • Heat the remaining 1 tsp. butter in a small skillet over medium-low heat. Add the chopped shallot, and cook, stirring, until tender, about 3 minutes. Add the reserved 1/2 cup corn, and cook, stirring occasionally, until tender, 1 to 2 minutes. Let cool completely.
  • In a medium bowl, combine the corn, crab, chives, 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and a few grinds of pepper. Toss gently to combine. Season to taste with more salt, pepper, and lemon juice.
  • Add the remaining 1 Tbs. lemon juice to the soup, and season to taste with salt and pepper. Divide among bowls, garnish with a spoonful of the crab and corn mixture, and serve.

Make Ahead Tips

The soup may be prepared up to 2 days ahead and refrigerated, covered. Make the crab salad and top the soup just before serving.


Rate or Review

Reviews (2 reviews)

  • Dlunger | 09/13/2018

    Surprised how well this turned out. I used some of the best corn at peak season so it was s little sweet. Still delicious! I recommend adding a little leeks to the sautéed onions.
    Overall I would make this again. Very easy to do.

  • user-3524903 | 09/21/2016

    Amazing taste and texture

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