Crab & sweetcorn chowder

Crab & sweetcorn chowder

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(14 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 1 leek, green and white parts separated and sliced
    Leeks

    Leek

    lee-k

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

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    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
    Potato

    Potato

    po-tate-oh

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

  • 175g/ 6oz frozen sweetcorn
    Sweetcorn

    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

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.

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Comments, questions and tips

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janscott1980
30th Oct, 2017
3.8
I used smoked trout as I couldn't find tinned crab meat. I was happy with the result :)
marygk
24th Jun, 2016
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
20th Mar, 2016
3.8
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
21st Jan, 2014
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
26th Apr, 2013
3.05
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
11th Jan, 2013
3.05
This was exactly as you'd expect a chowder to be. Couldn't really taste the crab though, which was disappointing.
churchysgirl
30th Jun, 2012
4.05
made this for first time last night, very tasty and filling. the kids loved it too.
beckymillar
9th May, 2012
4.05
Very nice, I blended the veg before adding the sweetcorn and crab though as I prefer a smoother soup.
livster
7th May, 2012
4.05
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
17th Apr, 2012
5.05
Love it, so much flavour and so filling, serves way more than four though! yum yum yum

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KellyH1231
25th Sep, 2014
Could anyone please tell me how long this will keep in the fridge and if it can be frozen? Thank you
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
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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