Crab and Sweetcorn Chowder


I love chowder in the winter – the smokiness of the fish with soft, fluffy potatoes and a hint of paprika. Today was a particularly wintery summer’s day; there was driving rain and a bitter wind which made me crave something soothing.

However, I’m not ready to give up on summer just yet and so I’ve lightened the dish. I used crab instead of smoked fish, added extra veg instead of the potatoes and swapped heavy cream for creme fraiche.

Serve this with crunchy cream crackers rather than bread. Break them up and sprinkle them over the soup to add a new texture.

This will take 20 minutes max and will serve 4. It’s also dead simple – look, there are only 3 steps!

Crab and Sweetcorn Chowder

1 tbsp olive oil

1 onion

2 carrots

1 large leek

1 tbsp plain flour

1 litre vegetable stock

325g tin of sweetcorn

170g tin white crab meat

150ml creme fraiche

Large handful chives

1. Dice the onion, carrots and leek and add to a large casserole dish with the olive oil. Soften for 6-7 minutes, then stir in the flour. Gradually add the stock, then bring to the boil. Simmer for 10 minutes, or until the carrots have softened.

2. Stir in the sweetcorn, crab meat and creme fraiche. Bring back to a simmer, taste and season with salt and pepper.

3. Chop the chives and stir them in. Voila!

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