Crab & sweetcorn chowder

200 kcal or less 30-60 minutes carrot carrots cheap chowder crab crabmeat everyday healthy low fat mains midweek meal potato potatoes soup soup recipe superhealthy sweetcorn

N/A

Serves 4

Source

Ingredients

1 onion , finely chopped

1 leek , green and white parts separated and sliced

2 carrots , chopped

850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock

1 large potato , diced

175g/ 6oz frozen sweetcorn

170g can white crabmeat , drained

4 tbsp light crème fraîche

1 tsp chopped chives

Method

Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.

Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.