Crab and Sweetcorn Chowder - 25/02/2016

Crab and Sweetcorn Chowder

Norfolk is home to the famous Cromer Crab which is an amazing addition to a variety of dishes.  Our recipe this month is for a delicious, healthy and easy to make Crab and Sweetcorn Chowder and is really a meal in itself...don’t worry if you don’t fancy shelling a crab, this recipe uses tinned!


  • 1 onion, finely chopped
  • 1 leek, green and white parts separated and sliced
  • 2 carrots, chopped
  • 850ml-1 litre (1½ pints - 1¾ pints) chicken or vegetable stock
  • 1 large potato, diced
  • 175g (6oz) frozen sweetcorn
  • 170g tin white crabmeat, drained
  • 4 tablespoons light crème fraîche
  • 1 teaspoon chopped chives



  1. Put the onion, white part of the leek and carrots in a large pan and add a few tablespoons of the stock.  Cook over a medium heat for about 10 minutes, stirring regularly until soft.  Add a splash more stock if the vegetables start to stick.
  2. 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 seasoning.  Add the rest of the stock if the soup is too thick.  
  3. Sprinkle with the chives and serve with brown bread.

Serves 4


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