Corn and Dill Soup with Crab

Prep: 10 minutes
Cook: 20 minutes
Yield: 4 servings


Topped with a scoop of Big T Crab dip, this soup is hearty enough to keep you warm in winter but also light enough to enjoy during the peak of summer corn season. The secret is to scrape the ears of corn to get every last drop of corn flavor, and fresh dill and lemon to keep the flavor fresh and bright. 


  • 3 ears of corn

  • Extra virgin olive oil

  • 1 small yellow onion, diced

  • 1 stalk celery, diced

  • 4 cups chicken stock

  • 1/4 cup heavy cream

  • 1/2 small red pepper, diced

  • 1/2 cup fresh dill leaves, chopped

  • 1 teaspoon lemon juice

  • 1 8-ounce container Big T Coastal Provisions Crab Dip


  1.  Cut the kernels off of the ears of corn and place in a small mixing bowl. Then use the back of the knife to scrape the corn “milk” from the cob and add to the kernels. Set aside.

  2. Heat a stock pot over medium heat. When the pot is hot, add enough olive oil to coat the bottom of the pan.

  3. When the oil is hot, add the onion and saute until translucent and softened, about 5 minutes.

  4. Add the celery to the pot and saute for about 2 minutes.

  5. Add the corn, corn milk, chicken stock and cream to the pot and bring to a simmer. Cook for about 10 minutes, until slightly reduced and flavors meld.

  6. Remove pot from the heat, and stir in the red pepper, dill and lemon juice. Season to taste with salt and pepper.

  7. To serve, ladle soup into bowls and top with a scoop of Big T Crab Dip.