Olive Magazine
Sweetcorn Chowder Recipe With Spicy Crab

Spicy crab and sweetcorn chowder with avocado

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal497
fat23.6g
carbs41.8g
fibre6g
protein31g
salt1.4g
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Ingredients

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

Method

  • 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...

https://www.youtube.com/watch?v=k8UQn8J12UA

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