Crab & Sweetcorn Chowder
This creamy crab and sweetcorn chowder is like a warm hug in a bowl. With its comforting blend of succulent crab meat, sweetcorn, and wholesome vegetables, this hearty soup is a delightful treat for the taste buds. The addition of crème fraîche adds a velvety texture that complements the richness of the crab, making each spoonful a truly satisfying experience. Serve it up with a side of brown bread for a cozy and delicious meal that will leave you feeling nourished and content.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 191 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.68 milligram of sodium
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