About this recipe: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.
1 tbsp olive oil
25g fresh root ginger, peeled and finely chopped
2 lean unsmoked back bacon rashers
1 onion, chopped
1 small carrot, peeled and diced
2 celery sticks, chopped
2 leeks, thickly sliced
750ml boiling water
170g can crab
3 potatoes, about 675g in total, peeled and cut into small chunks
225g frozen sweetcorn
2 tbsp chopped fresh dill (optional)
4 tbsp half-fat crème fraîche or fromage frais
1 small red chilli, deseeded and finely diced (optional)
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Method Prep:20min › Cook:30min › Ready in:50min
Heat the oil in a large saucepan. Add the ginger, bacon, onion, carrot and celery and stir over a high heat for 1 minute. Add the leeks, reduce the heat to moderate and cook for a further 4 minutes, stirring occasionally. Pour in the water and bring to the boil. Reduce the heat, cover the pan and simmer for 5 minutes.
Drain the crab, reserving the liquid, and set it aside. Stir the potatoes and reserved crab liquid into the soup. Bring back to simmering point, cover again and cook for about 10 minutes until the potatoes are tender.
Stir in the sweetcorn. Heat again to simmering point, then cover the pan and simmer for 5 minutes until the potatoes break up slightly and thicken the liquid. Lightly stir in the crab and dill, cover the pan and remove it from the heat. Leave to stand for 5 minutes to allow the flavours to infuse. Season with freshly ground black pepper to taste.
Serve the chowder in warmed bowls topped with a spoonful of crème fraîche or fromage frais and a sprinkling of chilli, if liked.
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.