Summer crab soup

Summer crab soup

Fresh summer crab and seasonal corn on the cob in a creamy soup. Goes great in a bread bowl. More of a chowder or bisque for consistency, but the family calls it soup. 🦀


  • About a quarter pound of pork belly or 6-ish strips of thick bacon, chopped
  • A few ribs of celery, diced (about a cup)
  • 1 red or yellow bell pepper, diced (about a cup)
  • 1 small yellow onion, diced (about a cup)
  • 1 tablespoon butter (optional, depending on the fat rendered from the pork)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Old Bay seasoning (adjust to taste)
  • 2 cups whole milk
  • 2 cups cream
  • 0.5 cup dry sherry
  • 2.5 cups freshly cut corn (or frozen, if out of season)
  • 1 pound jumbo lump crabmeat
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 bay leaf, optional
  • Salt and pepper to taste

Ideas for serving

  • Scallions or chives
  • Hot sauce
  • Sourdough bread
  • Sharp cheese


  1. In a dutch oven over medium heat, cook the pork belly or bacon until browned and fat is rendered. Remove and reserve for later use.
  2. Add the celery, bell pepper, and onion and cook until browned - about 5-10 minutes. Reduce the heat to low.
  3. Add the flour and (if there’s not a lot of fat rendered from the pork) butter to the pot. Stir well until the flour cooks, maybe 2-3 minutes. Add Old Bay and stir in.
  4. Add the milk and cream slowly, stirring well to prevent lumps. Add the sherry and stir again.
  5. Add the crabmeat, corn, bay leaf (if using), and chopped herbs. Stir.
  6. Simmer gently for 20-30 minutes until it thickens.
  7. Stir in the reserved pork belly or bacon bits from earlier and serve with hot sourdough bread and any of the serving ideas from above.


  • For a Cajun twist, substitute
    • 2 tbsp of dark roux in place of the butter and flour
    • Cajun seasoning instead of Old Bay
    • A green bell pepper instead of red/yellow bell peppers
  • If you can’t find jumbo lump crab meat, use regular lump size and chop the veggies to be about the same size.
  • At the risk of heresy, high quality canned crab is alright here (even if not ideal).