Crab & Sweetcorn Chowder

Name: Crab & Sweetcorn Chowder
Prep time: 35 min
Total time: 35 min
Cuisine: American, British, European
Ingredients: 1 onion, finely chopped; 1 leek, green and white parts separated and chopped; 2 carrots, chopped; 850ml low sodium chicken or vegetable stock; 1 large potato, peeled and sliced; 175g frozen sweetcorn; 170g can white crabmeat, drained; 4 tbsp creme fraiche; 1 tsp snipped chives

3 steps

Prep:35min

This quick soup is delicious all year round but in summertime swap the frozen corn for fresh niblets, sliced straight off the cob

Updated at: Thu, 17 Aug 2023 03:55:33 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories213.8 kcal (11%)

Total Fat6.3 g (9%)

Carbs30.1 g (12%)

Sugars5.9 g (7%)

Protein10.6 g (21%)

Sodium351.2 mg (18%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

finely chopped

1leek

green and white parts separated and chopped

2carrots

chopped

850mllow sodium chicken stock

or vegetable

1potato

large, peeled and sliced

175gfrozen sweetcorn

170gcan white crabmeat

drained

4 Tbspcreme fraiche

1 tspchives

snipped

Instructions

Step 1

Put the onion, the white part of the leek and the carrots in a large pan, and pour on a few tablespoons of the stock. Cook over a medium heat for about 10 minutes, stirring regularly until soft. Add a splash more stock if the vegetable start to stick.

Frying Pan

CooktopHeat

Step 2

Add the potato, green leek parts and most of the stock, and simmer for 10-15 minutes, until the potato is tender.

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Step 3

Tip in the sweetcorn and crabmeat, then cook for a further 1-2 minutes. 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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