Crab & sweetcorn chowder

Crab & sweetcorn chowder

  • 1
  • 2
  • 3
  • 4
  • 5
(17 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Crotchety9's picture
2nd Jan, 2019
Delicious. I used fresh brown and white crab meat and tinned corn, served with homemade crusty bread. Empty bowls all round.
30th Oct, 2017
I used smoked trout as I couldn't find tinned crab meat. I was happy with the result :)
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.
20th Mar, 2016
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!
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.
26th Apr, 2013
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
11th Jan, 2013
This was exactly as you'd expect a chowder to be. Couldn't really taste the crab though, which was disappointing.
30th Jun, 2012
made this for first time last night, very tasty and filling. the kids loved it too.
9th May, 2012
Very nice, I blended the veg before adding the sweetcorn and crab though as I prefer a smoother soup.
7th May, 2012
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).


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
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?