Crab & Sweetcorn Chowder
Ingredients
- 200 g white crab meat
- 340 g tinned sweetcorn
- 400 g potatoes
- 500 ml whole milk
- 400 ml fish stock
- 4 spring onions
- 30 g unsalted butter
- 1 tsp smoked paprika
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 18.7 g
- Carbohydrate
- 35.4 g
- of which sugars
- 11.7 g
- Fat
- 12.6 g
- of which saturates
- 7.1 g
- Fibre
- 4.9 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the potatoes into 1cm cubes. Slice the spring onions, keeping the green tops separate.
- 2
Melt the butter in a large saucepan over medium heat. Fry the white parts of the spring onions for 3 minutes until soft.
- 3
Add the potatoes, fish stock, and milk. Bring to a gentle simmer and cook for 15 minutes until the potatoes are tender.
- 4
Stir in the drained sweetcorn and cook for a further 3 minutes.
- 5
Gently fold in the crab meat and heat through for 2 minutes. Season well.
- 6
Ladle into bowls, scatter with the green spring onion tops and a pinch of smoked paprika.
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