The ZXD Recipe Collection

Aunt Ellen’s Corn and Crab Soup

My aunt made this every year for Thanksgiving and it was always something I looked forward to. We ate it in tiny cups as an app before our big meal and I always get a few helpings. It’s really delicious.


  • ¼ cup chopped green onions
  • 8 oz. softened cream cheese
  • 1 small clove chopped garlic
  • 1 large can corn, undrained
  • ¼ tsp. ground red pepper
  • 1 lb. fresh lump crabmeat/shrimp/or crawfish
  • 2 cans cream of potato soup
  • 1½ soup cans of milk
  • 1 tbsp. butter


Cook onion & garlic in butter. Add pepper, soup, cream cheese milk, crab, and corn. Bring to a slow boil, reduce heat, cover, and simmer for 10 minutes. *Pick through crabmeat for shells. Do not turn on burner too high or it will burn the bottom.