Can I make this soup ahead of time?

Absolutely! In fact, the flavors get even better as it chills. Just prepare the soup as directed, let it cool completely, then cover and refrigerate. Add the garnishes right before serving for the freshest taste and prettiest presentation.

What if I can’t find fresh corn?

No problem—frozen sweet corn works beautifully in this recipe, especially when fresh isn’t in season. It’s a terrific shortcut that saves time and still yields a deliciously sweet soup.

Can I use dairy milk instead of almond milk?

Definitely. Whole milk or even a splash of cream gives the soup a richer body. If you prefer it dairy-free, stick with unsweetened almond or oat milk. Just be sure whatever milk you use is unsweetened and unflavored for the best result.

Is there a quick way to get crab meat?

Look for pre-picked fresh or frozen crab in your seafood department. If that’s not available, canned crab (rinsed and drained) works in a pinch. For a less expensive option, cooked shrimp is also a wonderful alternative.

Chilled Corn and Crab Soup Recipe

This Chilled Corn and Crab Soup is like summer in a bowl—vibrant, creamy, and bursting with fresh, sweet corn flavor. It’s effortless to pull together and makes for a refreshing, elegant meal on a steamy weeknight. You don’t need to spend ages at the stove, and the payoff is a luxurious, rich soup with tender snow crab and pops of sweet corn in every bite. It’s a little sweet, a little spicy, bright from lime—truly a showstopper that takes minimal effort. Whether you’re after a make-ahead main or an impressive starter, this is a recipe to lean on again and again.

Why You’ll Love This Recipe

Super Quick & Easy: The whole thing comes together in under 30 minutes, with barely any fuss—perfect for hectic days or last-minute entertaining.
Light but Satisfying: Thanks to almond milk, it’s creamy without feeling heavy, and the addition of crab makes it special.
Full of Fresh Flavor: Sweet corn, zingy lime, and a gentle kick of chipotle give each spoonful layers of flavor.
Versatile: Serve it chilled for a cooling starter, or gently warmed for a comforting meal. Both are equally delightful!
Elegant Enough for Guests: Even though it’s an easy recipe, the crab and avocado garnish make it feel restaurant-worthy.

Ingredients You’ll Need

Olive Oil: For gently sautéing the aromatics and giving a touch of richness.
Shallot: Brings a mild, slightly sweet onion flavor—don’t skip!
Garlic: Just one clove, but it wakes up the soup’s flavor.
Fresh Corn Kernels: The star ingredient—use the sweetest corn you can find (frozen works if it’s out of season).
Almond Milk (Unsweetened Original): Keeps the soup creamy, dairy-free, and light. You can substitute with any milk you like!
Kosher Salt: Essential for seasoning and drawing out all the natural sweetness from the corn.
White Pepper: Adds gentle heat and depth without dark flecks.
Ground Chipotle Pepper: For a subtle, smoky spice—use more or less to suit your preference.
Lime Juice: Adds brightness and a refreshing kick. Start with one and add more if you like it tangy.
Snow Crab Meat: Tender, sweet, and the ultimate upgrade for this soup. Lump crab or even well-drained canned works, too.
Avocado: For buttery richness and gorgeous color—slice thinly for the prettiest finish.
Cilantro Leaves: A fresh, herbal finish. Chop just before serving for best flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch Up the Seafood: Not into crab? Cooked shrimp, lobster, or even flaked smoked trout work beautifully.
Go Vegan: Skip the crab altogether and double up on avocado, or add a spoonful of salsa verde for extra zing.
Spice Level: Amp up the chipotle for more smoky heat or leave it out for a milder taste (perfect for kids).
More Texture: Add finely diced cucumber or bell pepper as a garnish for a crisp, cold crunch.
Herb Lovers: Swap cilantro for fresh basil, dill, or chives to change the finishing flavor.

How to Make Chilled Corn and Crab Soup

Step 1: Sauté the Aromatics

Start by heating some olive oil in a small stock pot over medium-high heat. Toss in the shallots and garlic and let them sizzle for about 30 seconds, just until fragrant. You don’t want them browning—just softening and becoming aromatic.

Step 2: Cook the Corn

Add most of the corn kernels to the pot and stir frequently. Let them cook for about 5 minutes to bring out their sweetness and intensify their flavor.

Step 3: Make It Creamy

Pour in the almond milk, then add salt, white pepper, and ground chipotle. Give everything a good stir and lower the heat. Let it gently simmer for 10 minutes to really meld those flavors.

Step 4: Blend the Soup

Remove the pot from the heat and let it cool for a few minutes. Blend about half the soup until smooth and creamy—either in a blender or with an immersion blender, whatever’s easier. Pour it back into the rest of the soup, then stir in half of the reserved corn kernels so you get that perfect combination of velvety texture and bites of sweet corn.

If you like a very smooth soup, strain it at this point—otherwise, leave it with some texture.

Step 5: Brighten and Chill

Add the lime juice (start with one and add more to taste) and check for seasoning—add more salt or pepper if needed. Stir in the reserved corn so you have pops of sweetness throughout.

Once you’re happy with the flavor, pop the soup in the fridge to chill for at least two hours. The wait is worth it!

Step 6: Garnish and Serve

Ladle the chilled soup into bowls and top with tender snow crab meat, elegant slices of avocado, and lots of freshly chopped cilantro.

Pro Tips for Making the Recipe

Use Super Sweet Corn: The fresher the corn, the better the soup. Farmer’s market corn is ideal!
Blending: Blending only half gives you a luscious texture but leaves some bites intact, so you get the best of both worlds.
Chill Thoroughly: Cold soup tastes best when it’s really chilled, not just slightly cool.
Make It Your Own: Don’t be afraid to adjust the spice, lime, or even the garnish to suit your taste.
For a Special Touch: Drizzle a bit of good olive oil or sprinkle flaky salt on top before serving.

How to Serve

This soup is a showstopper all on its own, but pairing takes it up a notch:

As a Main

Serve in wide, shallow bowls with crusty bread or grilled sourdough. The bread soaks up all that flavor—absolute heaven.

Starter or Side

Offer petite cups as a starter for a summer dinner party, or pour into shot glasses for a fun appetizer at gatherings.

With a Salad

Pair with a bright, herby salad—think arugula with citrus, or cucumber and tomato—to echo the freshness of the corn and lime.

Garnishes

Top generously with crab, creamy avocado, and plenty of cilantro. For extra flair, a sprinkle of smoked paprika or a swirl of dairy-free yogurt is lovely.

Make Ahead and Storage

Storing Leftovers

Store the soup in an airtight container in the fridge for up to 3 days. Keep the garnishes (crab, avocado, cilantro) separate and add just before serving.

Freezing

This soup freezes well without the garnishes. Pour into freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge, then stir well before serving.

Reheating

You can serve it chilled, at room temp, or gently rewarm on the stove if you prefer a warm dish—just don’t boil the soup, as it can dull the flavors.

FAQs

Can I make this soup ahead of time?

Absolutely! In fact, the flavors get even better as it chills. Just prepare the soup as directed, let it cool completely, then cover and refrigerate. Add the garnishes right before serving for the freshest taste and prettiest presentation.
What if I can’t find fresh corn?

No problem—frozen sweet corn works beautifully in this recipe, especially when fresh isn’t in season. It’s a terrific shortcut that saves time and still yields a deliciously sweet soup.
Can I use dairy milk instead of almond milk?

Definitely. Whole milk or even a splash of cream gives the soup a richer body. If you prefer it dairy-free, stick with unsweetened almond or oat milk. Just be sure whatever milk you use is unsweetened and unflavored for the best result.
Is there a quick way to get crab meat?

Look for pre-picked fresh or frozen crab in your seafood department. If that’s not available, canned crab (rinsed and drained) works in a pinch. For a less expensive option, cooked shrimp is also a wonderful alternative.

Final Thoughts

Here’s a soup that truly celebrates summer—effortless to make, beautiful to serve, and invitingly fresh. Whether you’re spoiling yourself on a regular evening or serving guests, this Chilled Corn and Crab Soup is a surefire crowd-pleaser. Grab your sweetest corn, a squeeze of lime, and a spoon—you’re about to fall in love with a new weeknight favorite. Give it a try, and let every chilled spoonful remind you just how easy and delicious homemade can be!