Sweet Corn and Crab Soup

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To get filmy and light strands of egg, the soup should be simmering. If the soup’s at a hard boil, the egg gets scrambled and rubbery.

Tags: Intermediate, 30 mins, Soups & Stews, Fish, Vegetables, President's Choice Blue Menu, Low Fat, Low Calories
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 12  minutes
Total: 22  minutes

Additional Information


1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 tsp (5 mL) grated ginger root
2 green onions, thinly sliced
1 box (900 mL) PC Organics Chicken Broth - Ready to Use
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn , drained
2 cans (each 284 mL) cream-style corn
1 can (120 g) PC Chunk Crabmeat , drained
2 eggs
PC Black Peppercorns Grinder


  1. In large saucepan, heat oil over medium heat. Cook ginger with half of green onions until fragrant, about 1 minute. Stir in chicken broth, corn and creamed corn. Bring to a boil, stirring frequently so it does not scorch. Reduce heat to simmer. Stir in crab; cook for 5 minutes.
  2. Meanwhile, in glass measuring cup, beat eggs with fork until yolks and whites are combined, but not frothy. Holding measuring cup about 6 inches (15 cm) above saucepan, slowly pour half of beaten egg into simmering soup in steady stream. Gently stir, then pour in remaining egg. Ladle into 8 soup bowls. Grind a little black pepper over each serving and sprinkle with remaining green onion. Garnish with lime wedge, if desired.

Chef's Tips

Sweet Corn and Shrimp Soup variation: Instead of crab, use about one-third 340 g package PC Atlantic Cold Water Shrimp - Cooked & Peeled, thawed.

Nutritional Information

Per generous 1 cup (250 mL) serving:
Calories 140 Cal
Fat 3.5 g
Sodium 620 mg
Carbohydrate 22 g
Fibre 2 g
Protein 6 g