Gluten-Free Crab and Corn Soup

Gluten-Free Crab and Corn Soup

This crab and corn soup is the perfect combination of two delicious soups: corn chowder and cream of crab! Packed with bacon, corn, crab, and potatoes. A delicious gluten-free soup that is creamy, cozy, and completely dairy-free!

Course Soups/Stews

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings people

Calories 216kcal

Author Mary Smith

Equipment

blender

Ingredients

6 pieces bacon chopped into 1 inch pieces
1 tbsp ghee or vegan butter
1 cup diced onion
1 cup diced celery
2 cloves minced garlic
2 cups peeled and diced russet potato
4 ears fresh corn on the cob shucked, all silk removed. can also sub 3 cups frozen or canned corn
2 tsp Old Bay or New Bae seasoning
1 tsp thyme
1 bay leaf
6 cups chicken broth or veggie broth
16 oz lump crab meat fresh preferred
½ cup raw, unsalted cashews
½ cup water

Instructions

Heat a large dutch oven or pot over medium heat and add the bacon pieces. Cook them for 8-10 minutes, stirring frequently, until cooked through and crispy. Remove the pieces using a slotted spoon and let them drain on a paper towel-lined plate.
While the bacon is cooking, use a sharp knife to remove the corn kernels from the cobs. Discard the cobs. Set the corn kernels aside in a bowl.
Remove most of the rendered bacon fat from the pot, leaving about 1 tbsp behind. Add in the 1 tbsp ghee or vegan butter and heat the pot over medium heat. Add in the onions, celery, and garlic and cook for 5-7 minutes until they begin to soften.
Add in the diced potatoes, corn, Old Bay seasoning, thyme, bay leaf, and chicken broth. Bring the soup to a rolling boil, then turn the heat down to medium low. Let it simmer for 15 minutes or until the potatoes are fork-tender.
Transfer 1.5 cups of the soup with some corn, potatoes, and veggies to a high speed blender. Add in the cashews and water and blend on high for 1 minute, or until it is very smooth and creamy. Pour the creamy mixture back into the soup pot and stir well.
Add in the crab meat and cook over medium heat for 5-10 minutes until it is warmed through. Serve the chowder with come crumbed bacon and fresh parsley, if desired. Enjoy!

Notes

Storage: Store leftover crab and corn soup in an airtight container in the refrigerator and eat within 3-4 days.

Serving: Serve warm and season with salt and pepper to taste.

Nut Free: To make this recipe nut-free, use 1/2 cup coconut cream (the thick part of a can of coconut milk) instead of the cashews and omit the water. You would simply blend the 1.5 cups of soup with the 1/2 cup of coconut cream.

Instant Pot: To make this gluten-free soup in your Instant Pot, press the saute function and cook this entire recipe right in your Instant Pot. Follow the same recipe instructions.

Beans: Some versions of this gluten-free soup include a can of white beans. Feel free to add these if you prefer.

Thickener: If you want your soup a little thicker, you can add 1 tablespoon of gluten-free flour, tapioca starch, or arrowroot powder. Stir for one minute before adding more.

Nutrition