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Photo of Corn and crab chowder by WW

Corn and crab chowder

3
Points
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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

1 medium, (170g) finely chopped

Fennel bulb(s)

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.

Notes

SERVING SUGGESTION: Rye sourdough bread.

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