Appetizers / Soups / Salads

Crab and Sweetcorn Chowder is for Lunch.

Crab and Sweetcorn Chowder takes 5 minutes to prepare.

Crab and Sweetcorn Chowder takes 30 minutes to cook.

Crab and Sweetcorn Chowder makes 4 servings.

The ingredients for Crab and Sweetcorn Chowder are:

1 onion, finely chopped
1 leek, green and white parts separated and sliced
2 carrots, chopped
850ml - 1 ltr low sodium chicken or vegetable stock
1 large potato, diced
175g frozen sweetcorn
170g can of white crabmeat, drained
4 tblsp light creme fraiche
1 tsp chopped chives

Here is how you make Crab and Sweetcorn Chowder:

1. Put the chopped onion, chopped white part of leek and chopped carrots in a large pan and pour on 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 diced potato, chopped green part of leek and most of the stock, and simmer for 10-15 minutes until the potato is tender. Tip in the crab meat, then cook for a further 1-2 minutes. Remove from the heat and stir in the creme fraiche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with wholemeal bread if you like.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JLEMON2.

The nutritional information for Crab and Sweetcorn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.0

• Total Fat: 9.9 g
• Cholesterol: 65.4 mg
• Sodium: 494.8 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 4.7 g
• Protein: 19.5 g

The dietary needs meet for Crab and Sweetcorn Chowder is Low Fat