Crab & sweetcorn chowder

Crab & sweetcorn chowder

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(12 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
This low-fat soup is packed with flavour and so simple to cook

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal191
  • fat5g
  • saturates2g
  • carbs25g
  • sugars7g
  • fibre3g
  • protein13g
  • salt0.68g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, green and white parts separated and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
  • 1 large potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 175g/ 6oz frozen sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 170g can white crabmeat, drained
  • 4 tbsp light crème fraîche
  • 1 tsp chopped chives


  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.

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Comments (12)

marygk's picture

This dish was amazing. I added no seasoning or herbs; I used a tin of creamed sweetcorn instead of frozen and I used fresh crab both the white and dark meat. Served with San Francisco style sourdough bread. Tasty tasty.

Sarahjane52's picture

I thought this soup was rather bland. Couldn't taste the crab. To give it more flavour I added some prawns and some fresh dill. Much nicer!

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

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

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

churchysgirl's picture

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

beckymillar's picture

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

livster's picture

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

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

funkasaurus's picture

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

vcrovato's picture

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

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.

Questions (2)

KellyH1231's picture

Could anyone please tell me how long this will keep in the fridge and if it can be frozen?

Thank you

goodfoodteam's picture

Hi there thanks for your question. This recipe is not suitable for freezing and will keep for 2-3 days in the fridge.

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