Riverford Wicked Leeks
Sweetcorn chowder with crab recipe image

Print 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.


  • 2 tbsp oil for frying, e.g. sunflower
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded & finely chopped
  • 1 tsp paprika
  • 500g potatoes, peeled & 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 & pepper


  1. Heat the oil in a large pan. Add the onion and cook gently for 10 minutes.
  2. Add the garlic, chilli and paprika and cook for another 2-3 minutes. Add the potatoes, sweetcorn, pepper and stock.
  3. Bring to the boil, then simmer for 8-10 minutes, until the potatoes and corn are tender.
  4. Purée half the soup in a blender. Return to the pan and add the milk and crab.
  5. Reheat gently, seasoning to taste and sprinkling with parsley to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes