Page title and description
Soups & stews
Sweetcorn chowder with crab
This is a rich, flavourful chowder that's full of comfort but fresh enough for the summer. The delicate sweetness of crab and corn is a great pairing and you can use either fresh or tinned crab meat. If you are vegetarian leave out the crab – this is still packed full of interest.
Ingredients
- 2 tbsp oil for frying, e.g. sunflower
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp paprika
- 500g potatoes, peeled and cut into small dice
- 3 cobs sweetcorn, kernels removed
- 1 red pepper, finely diced
- 600ml veg stock
- 400ml milk
- 200g white crabmeat, picked over to remove any shell
- small handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Heat the oil in a large pan. Add the onion and cook gently for 10 minutes.
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Step 2
Add the garlic, chilli and paprika and cook for another 2-3 minutes. Add the potatoes, sweetcorn, pepper and stock.
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Step 3
Bring to the boil, then simmer for 8-10 minutes, until the potatoes and corn are tender.
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Step 4
Purée half the soup in a blender. Return to the pan and add the milk and crab.
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Step 5
Reheat gently, seasoning to taste and sprinkling with parsley to serve.
