Maryland Cream of Crab Soup

by Jane

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As the start of the Maryland Blue Crab season looms near, I often ponder what treats to create. One of my favorites is Maryland Cream of Crab Soup. It would not be complete without Old Bay seasoning and some fresh summer  corn.

We ate lunch at a southern Maryland restaurant on a day trip on one of the hottest weekends in memory 4 years ago. We were to attend my nephew’s outdoor wedding in the evening so we needed a little something to hold us over until then. On the menu was a cream of crab soup which had a tantalizing description including brie. It was amazing. I know my version is not exactly what we had, but it certainly brings back fabulous memories of a weekend getaway. The brie just adds a touch more creaminess and compliments the Old Bay seasoning well. Oh, Maryland, my Maryland! Our closeness to fresh seafood spoils us immensely!

Start by melting  butter in Dutch Oven over medium heat.Sauté onion and garlic until onion is translucent.

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Whisk in flour; cook for 2 minutes.

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Stir in clam juice/stock and chicken broth and bring to a boil. Mix in fresh corn kernels and seasonings.Simmer for around 15 minutes.

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DSCN7257Stir in cream and cubed brie. Stir until brie is fully melted.

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Fold in the crab; heat thoroughly, but do not boil! Grab the bowls quick! DSCN7262

 

Close your eyes and smell the salty Chesapeake Bay. You are home! Just savor the taste of perfection!

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Maryland Cream of Crab Soup

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

This is a perfect soup to celebrate a special event or lunch with the girls. It is best served immediately after its completion. Be careful not to over stir; you want the lumps to be prominent.
Ingredients
  • ½ c. unsalted butter
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • ¼ c. all-purpose flour
  • 2 c. chicken broth
  • 2 c. clam juice( I used Better than Bouillon Clam Base.)
  • 2-3 ears of corn, cooked, kernels stripped(* See note.)
  • 1 t.-1 T. Old Bay, adjusted to your preferred taste
  • ½ t. dried thyme or 1½ t. fresh thyme leaves
  • ¼ t. cayenne pepper
  • 2 c. heavy cream
  • 1 pound lump crabmeat
  • 8 oz. Brie, peeled of rind and cubed
Instructions
  1. Melt butter in Dutch Oven over medium heat.
  2. Sauté onion and garlic until onion is translucent.
  3. Whisk in flour; cook for 2 minutes.
  4. Stir in clam juice/stock and chicken broth and bring to a boil.
  5. Mix in fresh corn kernels and seasonings.
  6. Simmer for around 15 minutes.
  7. Stir in cream and cubed brie. Stir until brie is fully melted.
  8. Fold in the crab; heat thoroughly, but do not boil!
  9. Adjust Old Bay seasoning as desired.
Notes
You may use a 12 oz. bag of frozen Silver Queen white sweet corn, thawed.
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