Crab & sweetcorn chowder

This low-fat soup is packed with flavour and so simple to cook

Recipe uploaded by

Good Food

9 ratings 4

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Low-fat, Super healthy

Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Per serving

191 kcalories, protein 13g, carbohydrate 25g, fat 5 g, saturated fat 2g, fibre 3g, sugar 7g, salt 0.68 g

Recipe from Good Food magazine, October 2011.

Latest comments and suggestions

jax

02 November 2011

jax rated and commented on this recipe

Absolutely blimmin' lovely recipe, and very easy too. I sweated off the onion, carrot and all the leek in olive oil before adding all the stock and potatoes and it was fine. I also used the liquid from the tinned crab and sweetcorn to add extra flavour to the stock. Tasty comfort food at its best, and very filling.

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VC

08 January 2012

VC rated and commented on this recipe

Lovely recipe, though I have used two tins of crab meat keeping the same quantities for the other ingredients to feed only 3 people rather than 4: I like my soups thick and chunky :).

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Funkasaurus

16 April 2012

Funkasaurus rated and commented on this recipe

Delicious, easy, cheap and healthy! What more do you want?

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amibailey

17 April 2012

amibailey rated and commented on this recipe

Love it, so much flavour and so filling, serves way more than four though! yum yum yum

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Livster

07 May 2012

Livster rated and commented on this recipe

I used Chinese won-ton soup stock from a packet and instead of the crÃ¨me friache I stirred through a whisked egg to thicken. An excellent recipe for adapting to what you have in the cupboard (not that I normally have tins of crab meat in my cupboard).

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BeckyM

09 May 2012

BeckyM rated and commented on this recipe

Very nice, I blended the veg before adding the sweetcorn and crab though as I prefer a smoother soup.

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churchysgirl

30 June 2012

churchysgirl rated and commented on this recipe

made this for first time last night, very tasty and filling. the kids loved it too.

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DevilishDemento

11 January 2013

DevilishDemento rated and commented on this recipe

This was exactly as you'd expect a chowder to be. Couldn't really taste the crab though, which was disappointing.

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Jenny

26 April 2013

Jenny rated and commented on this recipe

I don't know what went wrong but this was inedible. My husband ate his saying it was a three out of ten but then when I couldn't eat mine, he polished it off saying it actually was quite nice! Followed the recipe but really didn't like it. I've given it three stars because my other half decided he quite liked it

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