Corn and Crab Chowder

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This elegant corn and crab chowder is a sophisticated take on a coastal classic, offering a lighter yet deeply satisfying alternative to heavier cream-based soups. By blending sweet petite corn with low-fat milk and savoury clam juice, the base achieves a velvety consistency without the need for heavy cream. The addition of fresh ginger and lemon juice provides a bright, aromatic lift that perfectly complements the delicate sweetness of the seafood.

As a high-protein dish, this soup makes for a nutritious midweek supper or an impressive starter for a dinner party. The contrast between the smooth, golden puree and the buttery crab garnish ensures every spoonful is packed with texture and flavour. Serve it simply with a slice of crusty wholemeal bread or a light seasonal salad for a well-balanced and healthy meal.

Ingredients for Corn and Crab Chowder

1 450g bag frozen petite white corn (do not thaw), divided
240ml low-fat (1%) milk
1 botella de 230g de jugo de almeja
4 tablespoons sliced spring onions, divided
2 teaspoons minced peeled fresh ginger, divided
25ml de jugo de limón fresco, dividido
2 cucharadas (1/4 de barra) de mantequilla
110g cooked crabmeat, flaked

How to make Corn and Crab Chowder

Reserve 60ml corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons spring onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 60ml corn; sauté 1 minute. Add crab, 1 tablespoon spring onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in centre.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.