Gluten-Free Crab & Sweetcorn Chowder Recipe

By: Gillian on December 21, 2011

Crab is a relatively sweet-tasting meat and the sweetcorn in this hearty, gluten-free soup recipe provides a nice pairing of flavors. Great as a starter for a special meal or for lunch on a cold winter’s day!

1 onion, diced
1 leek, white and green parts separated and sliced
2 carrots, chopped
3 1/2 cups chicken or vegetable stock (gluten-free)
1 large potato, cut into 1/2-inch cubes
1 cup frozen sweetcorn
1 can (7-8 oz.) crab meat, gluten-free (drained)
4 Tbs whipping cream
Salt & pepper
1 tsp chopped chives (optional)

Place the onion, white leek and carrots in a large pan and add a few tablespoons of stock. Over medium heat, cook for about 10 minutes, stirring regularly until soft. Add a few more tablespoons of stock if the vegetables start to stick. Then, add the potatoes, green leek and most of the stock; simmer for 10-15 minutes until the potato is tender. Stir in the sweetcorn and crab meat; cook for 1-2 minutes. Remove from the heat and stir in the cream and season to taste with salt and pepper. Add more stock if the consistency is too thick. Serve with a garnish of chives.

4 servings