Crab and sweetcorn chowder

A comforting hearty soup for cold winter days.


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1 dessertspoon  Olive oil

3  Rashers streaky bacon, rind removed and chopped small

1 lb/450 grams  Potatoes, peeled and cut in to small cubes

1  Onion, chopped small

1 Dressed crab

1  Medium tin sweetcorn, drained

2 pints 1 litre  Water or milk

1  Cube or pot of commercial fish stock (choose a gluten free variety to make this recipe gluten free)

1 tablespoon  Parsley chopped


Gently cook the bacon in the oil and then add the onions and sweat until also softened.

Add the potatoes and again sweat for about 5 minutes.

Add the water (and milk if using), the crab meat, the shell, and the sweet corn.

Simmer until potatoes are cooked then remove crab shell.

Add parsley and liquidise until you reach the desired consistency and season to taste.

My Tips:

Put the crab shell in to this chowder after adding all the flesh to get maximum flavour.

I get bacon from Greenfield pork ( – they also did a fabulous hog roast for a big party I gave.

I didn’t have any milk so added 2 heaped tablespoons of skimmed milk powder.

If you prefer a chunkier soup, put aside some drained spoonfuls of the cooked mix while liquidising and then return and stir through.

A dash of cream can make this soup even more luxurious – but certainly isn’t essential.

These quantities made over 3 pints/nearly 2 litres of soup


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© 2024 - Penny Melville-Brown
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