Corn chowder with crab

Leeks, corn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of sour cream and some crusty whole-grain bread to accompany.

Servings Prep Time Cook Time
4servings 15minutes + 5 minutes standing 30minutes
Servings Prep Time
4servings 15minutes + 5 minutes standing
Cook Time
Servings: servings
Servings: servings
  1. Heat the oil in a large pot. Add the ginger, bacon, onion, carrot and celery and stir over a high heat for 1 minute. Add the leeks, reduce the heat to medium and cook for a further 4 minutes, stirring occasionally. Pour in the water and bring to a boil. Reduce the heat, cover the pot with a lid and simmer for 5 minutes.
  2. Drain the crab, reserving the liquid, and set it aside. Stir the potatoes and reserved crab liquid into the soup. Bring back to simmering point, cover again and cook for about 10 minutes until the potatoes are tender.
  3. Stir in the corn. Heat again to simmering point, then cover the pot and simmer for 5 minutes until the potatoes break up slightly and thicken the liquid. Lightly stir in the crab and dill (if using), cover the pot and remove it from the heat. Leave to stand for 5 minutes to allow the flavours to infuse. Season with freshly ground black pepper to taste.
  4. Serve the chowder in warmed bowls topped with a spoonful of sour cream and a sprinkling of diced chili pepper, if you like.
Recipe Notes

Cook's tip: The soup is suitable for freezing without the sour cream.

Variation: Instead of crab, use 350 grams  peeled raw shrimp, adding them with the corn, or add 250 grams  peeled cooked shrimp, thawed and drained if frozen, at the end of cooking.

Each serving: 17 g protein, 12 g fat of which 4 g saturates, 36 g carbohydrate, 6 g fibre, 334 Calories