Crab & sweetcorn chowder

Crab & sweetcorn chowder

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
191
protein
13g
carbs
25g
fat
5g
saturates
2g
fibre
3g
sugar
7g
salt
0.68g

Ingredients

  • 1 onion, finely chopped
  • 1 leek, green and white parts separated and sliced
  • 2 carrots, chopped
  • 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
  • 1 large potato, diced
  • 175g/ 6oz frozen sweetcorn
  • 170g can white crabmeat, drained
  • 4 tbsp light crème fraîche
  • 1 tsp chopped chives

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, October 2011

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Comments

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loulah84's picture

I made this last night for our tea and even when I was just cooking the vegetables this dish smelt amazing. We all throughly enjoyed it even my fussy 11 year old and it was so filling, my other half thought he'd be hungry still after it but was shocked when he was full. I will definitely be making this again.

dart41's picture
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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

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

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

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

livster's picture
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I used Chinese won-ton soup stock from a packet and instead of the crème 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).

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

funkasaurus's picture
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Delicious, easy, cheap and healthy! What more do you want?

vcrovato's picture
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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 :).

jaqui_sampson's picture
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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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