Leeks, sweetcorn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of crème fraîche or fromage frais and some crusty wholegrain bread to accompany.
Instead of crab, use 350g peeled raw tiger prawns, adding them with the sweetcorn, or add 225g peeled cooked prawns, thawed and drained if frozen, at the end of cooking.
We loved it!! - 22 Nov 2016