Crab and Sweetcorn Chowder
Crab and Sweetcorn Chowder



  • 50g butter
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1⁄2 tsp curry powder
  • 450g tinned sweetcorn, drained
  • 600ml chicken stock
  • 200g white crabmeat
  • 250ml heavy cream
  • 1⁄2 lemon, juice only
  • 1⁄2 lime, juice only
  • 2 tbsp coriander leaves, to serve
  • Heat the butter in a large pan until foaming. Fry the onion, garlic, and curry powder together for 3 minutes, then add the sweetcorn and cook for a minute more. Pour in the chicken stock, bring to a simmer, then add the crabmeat and turn the heat right down.
  • Transfer to a food processor or use a stick blender to blend the mixture to a smooth consistency. Return to the pan, stir in the cream, lemon and lime juice, then season liberally before serving with a sprinkling of coriander. Yum!
30 mins
4 serving
This recipe pairs perfectly with the Radford Dale 'Vinum' Chenin Blanc 2017 from Stellenbosch, South Africa.

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