Name: Crab & sweetcorn chowder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 onion finely chopped; 1 leek green and white parts separated and sliced; 2 carrots chopped; 850ml-1 litre/1.5 pints - 1.75 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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Crab & sweetcorn chowder

Crab & sweetcorn chowder

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.31 ratingsRate

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

Healthy

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Cheddar & sweetcorn scones

A star rating of 4.8 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
1 leek

green and white parts separated and sliced
2 carrots

chopped
850ml-1 litre/1.5 pints - 1.75 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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Nutrition: per serving

kcal191
fat5g
saturates2g
carbs25g
sugars7g
fibre3g
protein13g
salt0.68g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.31 ratings

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