Spicy Cajun Corn & Crab Soup (One-Pot Stovetop)
This creamy Spicy Cajun Corn & Crab Soup is made in one pot on the stovetop and packed with bold Southern flavor. Sweet corn, tender lump crab meat, and a rich Cajun-spiced broth make this cozy soup perfect for weeknight dinners or entertaining.
- Prep Time: 15 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 45 minutes
- Yield: 6 SERVINGS 1x
- Category: SOUP | DINNER
- Method: STOVETOP
- Cuisine: SOUTHERN | CAJUN
Ingredients
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½ cup unsalted butter
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1 tablespoon olive oil
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2 medium sweet onions, finely diced
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2 stalks celery, finely diced
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3 cloves garlic, minced
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3 tablespoons all-purpose flour
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1½ teaspoons Cajun seasoning
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1 teaspoon smoked paprika
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½ teaspoon cayenne pepper (more to taste)
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½ teaspoon crushed red pepper flakes
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½ teaspoon dried thyme
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½ teaspoon freshly ground black pepper
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4 cups seafood stock
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1 cup chicken broth
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16 ounces sweet corn (fresh or frozen)
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1 pound lump crab meat, picked over
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1 cup heavy cream
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Salt, to taste
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Fresh chives or green onions, for garnish
Instructions
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In a large Dutch oven, melt the butter and olive oil over medium heat.
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Add the onions and celery and cook until softened, about 5–7 minutes.
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Stir in the garlic and cook for 30 seconds until fragrant.
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Sprinkle the flour over the vegetables and stir constantly for 2–3 minutes to form a light roux.
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Add Cajun seasoning, smoked paprika, cayenne, red pepper flakes, thyme, and black pepper. Stir well.
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Slowly whisk in the seafood stock and chicken broth. Bring to a gentle simmer and cook for 10 minutes until slightly thickened.
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Stir in the corn, then gently fold in the crab meat. Simmer for 5 minutes.
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Lower the heat and stir in the heavy cream. Simmer gently for another 5 minutes.
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Taste and season with salt as needed.
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Serve warm, garnished with fresh chives or green onions.
Notes
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Keep the heat gentle once the crab is added to prevent breaking it up.
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Adjust spice level by increasing or decreasing cayenne and red pepper flakes.
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Shrimp can be substituted for crab if needed.