Corn and crab chowder
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Unlike traditional chowder, this healthier option is thickened with potato yet still has the classic creamy texture. Full of hearty veggies and a hint of dill, it’s the sweetness of the crab that makes this dish a star!
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Potato(es)
1 medium, (170g) finely chopped
Fennel
1 baby, finely chopped, fronds reserved
Celery
2 stick(s), finely copped
Carrot(s)
1 large, finely chopped
Plain wholemeal flour
1 tbs
Fish stock
4 cup(s), (1 L) reduced-salt
Corn
1 cob(s), large, kernels removed, cob reserved
Light cream
¼ cup(s), (60ml)
Lemon juice
2 tbs
Fresh dill
1 tbs, coarsely chopped
Canned, drained crab
200 g
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion, potato, chopped fennel, celery and carrot and cook, stirring, for 5 minutes or until vegetables have softened. Add flour and cook, stirring, for 1 minute.
2
Add stock, corn kernels and reserved corn cob and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until chowder slightly thickens. Remove from heat. Discard corn cob.
3
Add cream, juice, dill and half the crab. Season with salt and pepper. Serve topped with remaining crab and sprinkled with reserved fennel fronds.
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