Filipinos are always fond of soups because of the belief that it can ease up one’s condition, especially when sick. They love to pair it as a separate dish with other fried or dry viands with rice. For that reason, our featured luscious puzzle of the day is how to make crab and corn soup.
Locally, Papaitan is the typical soup-based dish perfect for any other matching recipe meal. But sometimes, Filipinos have become a fan of other country’s soup which is the crab and corn variant. However, it looks so complicated to prepare due to its international appeal.
On this point, let’s explore this lovely and tasty starter for a meal. A warm dish so suitable in all kinds of weather. And a hot meal that nothing can’t heal.
What is Crab and Corn Soup
Mainly, a plain corn and crab soup is a mixture of chicken broth, crab meat, seafood base, and kernel corn. It is prepared with enhancements brought by salt and pepper, green onions, cornstarch, and water. Just combining all of them will give you relief in eating your favorite dishes.
But, for your information, this slurp has originated from China. It seems that the Chinese have influenced almost everything in Filipino food and cooking tradition. Such influence has gifted us with this goulash that would bring sunshine on cold rainy days.
In adopting the soup, the crab and corn soup is a fantastic hors d’oeuvre for everyone—the perfect combination to any fried meat entrée or even a nice sandwich on snacktime. More so, it will surely give bursting flavors to your taste buds. The mix of corn and crab and other spices will perfectly enhance your appetite with whatever meal you will have on any day.
It is also excellent with toasted bread, where it serves as a dip. That’s why enough of the mouth-watering adjectives. So, if you want more awesomeness of crab and corn soup? Let’s go for more exciting information down upon scroll.
Variations of Crab and Corn Soup
As promised, more and more mouth-watering indulgence as we introduce you to the variations of crab and corn soup. Yes, it has differences, and you might feel stoked in each of its changes. So here are some variants that can take this blessed broth to another level.
Crab and Corn Chowder Soup
First, crab and corn chowder soup is the variant that is accompanied by sweet corn taken straight from the cob, with a lump of crab meat, but without any additional flour. Such a combination is rich in flavor, luscious, and just perfect for chilly days.
On that note, the key to nicely enjoy the meal is by ensuring that the lump crab meat and sweet corn are freshly picked and caught. Likewise, a nice one-pot of this meal is also fantastic with heaps of vegetables to add some awesome flavors. However, this version is quite unpopular all over the country, especially in the countryside.
But now that you know, we hope you don’t mind that you will be the one to spread its grandeur to the entire archipelago. Sounds fantastic, right?
Crab and Corn Bisque Soup
The second version is the crab and corn bisque soup. For your information, this variant is a French-inspired style of soup that is plunged with the same chicken broth and crab base, enhanced with flour and butter, and spiced-up by Old Bay seasoning.
With that in mind, it seems that this style for our featured slurp is made out of a condensed purée. Just ensure that the sauce is thickened to enjoy it at best. Crab and corn bisque soup is indeed compatible with another hot entrée for you to orally gratify.
Creamed Corn and Crab soup
Our last variant is the creamed corn and crab soup. This soup recipe is composed of sweet kernel corn and cream extracted from the scraped corn cob. If you find it difficult, you can make your cream or buy a pre-made one from the store. Nevertheless, surely it will satisfy your grumbling stomach while waiting for the main course in a meal.
Interestingly, this version has originated from the Native American cuisine that is currently a typical food in the Southern and Midwestern United States. Because of its good impression, this soup has become one of the fastest-spreading and most famous among the soup. Try the creamed crab and corn soup and surely its creaminess will surprise you with a burst of gladness in your tummy and leave you lingering on the smooth and flavorful soup for the soul.
Though crab and corn soup is an easy-to-make soup, mishaps are inevitable sometimes, but do not worry, for we are prepared for that, too!
- Salty soup – what will work best to remedy this is by re-adjusting portions so there will be a balance in the salt. If the soup is salty, remove part of the soup and add fresh liquid, which could be unsalted broth or stock.
- Soup has curdled – If you spot it in time, then an ice bath is the quick-fix solution, according to The Atomic Kitchen: remove the pot in the stove immediately and give it an ice bath so that the cooking process will be stopped. And you may add ice cubes to the soup to prevent the curdling and somehow uncurdled the mix.
- The soup is too spicy – to dissipate the spiciness, you can add any dairy products such as milk, yogurt, sour cream.
Did you know? The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.
These tips will give you ideas on how you can make crab and corn soup an extra delicious treat.
- Puree a part of the soup to make it smoother and thicker.
- Use chicken stock because it goes well with the dairy and seafood.
- Use fresh ingredients, shy away from buying canned goods.
- Use half and half to make your soup creamier and tastier appetizer.
- Add other seafood such as clamps and squid to the mix to make it even more flavorful.
Best Served With
Crab and corn soup was at its extremely appetizing self when it paired with the following:
- Fried Chicken – The crunchiness of the fried chicken and the silky soup texture of the soup is the perfect combination of all these.
- Pork Liempo – sweet and spicy pork liempo can never go wrong with corn and crab soup.
- Ginisang Repolyo – seafood combined with veggie? For an entirely different flavor, we’d say yes to this.
- Lumpiang Shanghai – don’t you want to dip those gorgeous lumpiang shanghai in crab and corn soup? Crunch and creamy.
- Chopsuey – again another veggie dish to pair up with crab and corn soup. If you want to keep it light, then be our guest.
Now that we have shared with you how to cook crab and corn soup, it’s another awesome recipe on your list. Soup can be your best ally in all weathers and seasons of life. So go ahead and make that delicious crab and corn soup for the family.
For more delicious recipe, visit Eat Like Pinoy!
Best Crab and Corn Soup
- 1 lb Crab meat flaked
- 1 can Corn kernels
- 1/2 tsp Ground black pepper
- 1/2 tsp Salt
- 1 pc Egg
- 3 cloves Garlic minced
- 1 pc Onion diced
- 1 cup Chicken stock
- 1 cup Pork stock
- 1 cup Water
- 2 tsp Cornstarch melted
- 5 pcs Spring onions chopped
- Heat oil in a pot.
- Once the oil is hot, saute garlic until brown. Then add onion and cook for 2 minutes.
- Put-in corn kernels and flaked crab meat.
- Season with salt and pepper, then pour-in water, chicken and pork stock, and melted cornstarch. Stir well.
- Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for 1 minute or until egg is set.
- Ladle soup into bowls and garnish with green onions.
- Serve while hot!