Page title and description

Soups & stews
Sweetcorn chowder with crab
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
-
Step 1
Heat the oil in a large pan. Add the onion and cook gently for 10 minutes. -
Step 2
Add the garlic, chilli and paprika and cook for another 2-3 minutes. Add the potatoes, sweetcorn, pepper and stock. -
Step 3
Bring to the boil, then simmer for 8-10 minutes, until the potatoes and corn are tender. -
Step 4
Purée half the soup in a blender. Return to the pan and add the milk and crab. -
Step 5
Reheat gently, seasoning to taste and sprinkling with parsley to serve.