Crab and Sweetcorn Chowder
A creamy and delicious soup that is perfect for a cold day. It is made with canned crab meat, sweetcorn, leek, carrot, potatoes, onion, crème fraîche and seasonings. It is easy to prepare and can be served with crusty bread or crackers. Crab and Sweetcorn Chowder is a popular dish in the United States, especially in the coastal regions where crab is abundant .
Category: Soup
Source: www.bbcgoodfood.com
Equipment
| Large pot |
Ingredients
| Onion | |
| Leek | |
| Carrots | |
| Potato | |
| Chives | |
| Chicken stock | |
| Frozen sweetcorn | |
| Crabmeat | |
| Crème Fraîche |
Instructions
Finely chop the onion. Separate the leek into the whtie and green parts and slice. Chop the carrots. Dice the potato. Chop the chives.
Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.
Nutrition
| Serving size: | 616.0 |
| Energy: | 309.0 |
| Ratio: | 0.5 |
| Carbohydrate: | 36.1 |
| Fat: | 10.2 |
| Protein: | 18.8 |
| Saturated fat: | 5.5 |
| Sodium: | 1610.1 |
| Sugar: | 10.2 |