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Sweetcorn crab chowder

sweetcorn crab chowderSweetcorn is packed with antioxidants and Vitamin C and is in abudance during October. So why not add a bit of sunshine to your dish and give today’s recipe for sweetcorn crab chowder a whirl. If you aren’t partial to crab then you can swap this for something you love –  maybe prawns, clams or a white fish. The choice is yours! If you do choose a white fish then you will need 350g of filleted fish. Just poach it briefly in water before adding it to your soup. This dish would be great served with some fresh crusty bread. Fancy a glass of wine with your chowder? Why not ask our friends at Winehound for some inspiration as to which wine would go best with this dish.

Serves 4 as a light dish.


  • Large knob of butter
  • 1 large onion, diced
  • 4 small celery sticks, diced
  • 3 medium-thick slices smoked bacon, rind removed and diced
  • 2 medium potatoes, diced
  • 4 sweetcorn cobs
  • 3 tbsp plain flour
  • 300ml dry white wine
  • 284ml pot single cream
  • 450ml milk
  • 200g fresh white crab meat
  • Handful fresh flatleaf parsley leaves, chopped
  • Juice of ½ lemon


Melt the butter in a wide saucepan over a low heat, add the onion, celery and bacon and fry for about  5 minutes or until soft.

Add the potatoes and stir to prevent them from sticking. Remove the leaves and fine hairs from the corn cobs. slice down the length of each cob with a sharp knife, to remove the kernels. Mix into the potatoes and cook for 2 minutes.

Stir in the flour, cook for a minute, then stir in the wine, cream and milk. Boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the potato is soft.

While the soup is cooking, gently pick through the crab meat, removing any small pieces of shell. Once the potatoes are cooked, stir the crab meat and parsley into the soup and remove from the heat. add the lemon juice, to taste, and season to taste.

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