The sweetness of the crab and corn is nicely balanced with potatoes and paprika, then smoothed with a bit of cream, a winning combination.

Serves 6 | PREP TIME: 15 minutes. COOK TIME: 30 minutes.GLUTEN FREE


2 shallots, diced
2 stalks celery, diced
1 carrot, diced
1 tbsp olive oil
2 cloves garlic, minced
½ tsp Old Bay Seasoning
¼ tsp salt
¼ tsp black pepper
¼ tsp paprika
¼ tsp thyme
2 bay leaves
1 cup dry white wine
24 oz fish stock (chicken stock can be substituted)
3 medium Yukon gold potatoes, diced
2 tbsp cornstarch mixed with 2 tbsp cold milk
1 ½ lbs Alaskan king crab meat, shelled and cleaned
1 cup sweet corn kernels, fresh or frozen
8 oz heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish

Cooking Instructions

Sauté the shallots, carrot and celery in the oil in a large stockpot set over medium heat until fragrant, about 5 minutes. Add the garlic, Old Bay Seasoning, salt, pepper, paprika, thyme and bay leaves, and cook for 2 minutes, stirring constantly. Deglaze the pan with the white wine and reduce by half. Add the stock and bring to a simmer. Add the potatoes and cook until tender, about 15 minutes. Thicken with the cornstarch slurry and cook until the starch taste disappears, about 5 minutes longer.

Add the crab meat and corn. Cook until warmed through, about 5 minutes. Stir in the heavy cream and remove immediately from heat. Taste and adjust seasonings as necessary with salt and pepper. Garnish with fresh parsley.

This delicious recipe is taken from our cookbook of the month ‘The Ultimate Soup Cookbook’ By Dru Melton, Jamie Taerbaum. Visit our giveaway for a chance to win a copy.