Sweetcorn Chowder Recipe With Spicy Crab

Spicy crab and sweetcorn chowder with avocado

  • serves 6
  • Easy

Tinned crab works really well in cooked dishes and is a fraction of the price of fresh. Use crab meat in this delicious spicy chowder packed with delicious fresh ingredients and zingy lime and avocado.



  • olive oil
  • onion 1, finely chopped
  • potato 450g, peeled and cut into little cubes
  • chicken stock 1.5 litres
  • spring onions 4, 2 halved and 2 finely sliced
  • coriander a few stalks and a handful leaves, roughly chopped
  • celery ½ stick, cut into thin batons
  • sweetcorn 2 × 340g tins, drained
  • white crab meat 2 tins, drained
  • avocados 2, thickly sliced
  • red chilli 1-2, thinly sliced
  • soured cream 170ml tub
  • lime 2, cut into wedges


  • Step 1

    Heat 2 tbsp of oil in a large saucepan. Tip in the onions and cook for 8 minutes or until soft. Add the potatoes and cook for 3 minutes more. Pour over the stock.

  • Step 2

    Tie the halved spring onions, coriander stalks and celery into a little bundle with some cooking string. Drop this into the saucepan and simmer for 15 minutes, or until the potatoes are tender.

  • Step 3

    Remove the bundle and add the sweetcorn and crab meat. Stir and heat through. season and then add chopped coriander. Spoon into bowls and add the sliced avocado, shredded chilli, a dollop of soured cream and some sliced spring onions. Serve with a squeeze of lime.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

  • Kcals 497
  • Fat 23.6g
  • Carbs 41.8g
  • Fibre 6g
  • Protein 31g
  • Salt 1.4g