Corn and crab chowder

Prep: 5 mins

Cook: 30 mins

This is a delicious filling low-fat chowder, easy to make and delivers on flavours.

1 onion, finely chopped

1 leek, green and white parts separated and sliced

2 carrots, chopped

850ml low-sodium chicken or vegetable stock

1 large potato, diced

175g frozen sweetcorn

170g tin white crabmeat, drained

4 tbsp light crème fraîche

1 tsp chopped chives

In a large pan, put the onion, white part of the leeks and carrots then pour on a few tablespoons of the stock.

Cook over a medium heat for about 10 minutes, stirring regularly until soft. Add more stock if the vegetables start to stick.

Add the potato, green leek and most of the stock, and simmer for 10-15 minutes, until the potato is tender.

Tip in the sweetcorn and crab meat, then cook for a further 1-2 minutes.

Remove from the heat and stir in the crème fraîche and some salt and pepper.

Add the rest of the stock if the soup is too thick.

Sprinkle with the chives and serve.

Serves
4

Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Fish, Vegetables, Stock/Broth

Recipe Type
Soups, Dinner, Easy Recipes, Family Dinners, Healthy

Level of Difficulty
Easy

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