Sweetcorn Crab Chowder

By Sybil Kapoor

Sweetcorn Crab Chowder

Sweetcorn Crab Chowder recipe, brought to you by MiNDFOOD. This delicious winter-warmer is sure to be a crowd pleaser. If you can’t find crab meat, substitute with your favourite seafood.


Serves 4

large knob of butter

1 large onion, diced

4 small celery sticks, diced

3 medium-thick slices smoked bacon,

rind removed, diced

2 medium potatoes, diced

4 corn cobs, husks and silk removed

3 tbsp plain flour

300ml dry white wine

300ml pure cream

450ml milk

200g fresh white crab meat

½ cup fresh flat-leaf parsley leaves, chopped

½ lemon, juiced


1 Melt butter in a wide saucepan over low heat. Add onion, celery and bacon and fry for 5 minutes or until soft.

2 Add potatoes and stir to prevent sticking. Slice down the length of each corn cob with a sharp knife to remove the kernels. Mix into the potato mixture and cook for 2 minutes.

3 Add flour and cook, stirring, for 1 minute. Stir in the wine, cream and milk. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes or until potato is soft.

4 Meanwhile, pick through the crab meat, removing any small pieces of shell. Stir crab meat and parsley into the soup and remove from the heat. Add lemon juice, to taste, and season with salt and pepper. Serve.


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