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.

Ingredients

  • 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

Method

  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.
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