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Spicy crab and sweetcorn chowder with avocado

• olivemagazine

Published: March 25, 2015 at 3:05 PM

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Serves 6

Easy

Total time: 35 mins

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Tinned crab works really well in cooked dishes and is a fraction of the price of fresh. Use crab meat in this delicious spicy chowder packed with delicious fresh ingredients and zingy lime and avocado

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Try this spicy crab and sweetcorn chowder, then check out our seafood chowder, smoked haddock chowder, clam chowder and vegetarian cauliflower chowder

Ingredients

Nutrition

• olive oil

• 1 onion

  finely chopped

• 450g potato

  peeled and cut into little cubes

• 1.5 litres chicken stock

• 4 spring onions

  2 halved and 2 finely sliced

• a few stalks and a handful leaves coriander

  roughly chopped

• ½ stick celery

  cut into thin batons

• 2 × 340g tins sweetcorn

  drained

• 2 tins white crab meat

  drained

• 2 avocados

  thickly sliced

• 1-2 red chilli

  thinly sliced

• 170ml tub soured cream

• 2 lime

  cut into wedges

Nutrition: per serving

• kcal497
• fat23.6g
• carbs41.8g
• fibre6g
• protein31g
• salt1.4g

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Method

• step 1

  Heat 2 tbsp of oil in a large saucepan. Tip in the onions and cook for 8 minutes or until soft. Add the potatoes and cook for 3 minutes more. Pour over the stock.

• step 2

  Tie the halved spring onions, coriander stalks and celery into a little bundle with some cooking string. Drop this into the saucepan and simmer for 15 minutes, or until the potatoes are tender.

• step 3

  Remove the bundle and add the sweetcorn and crab meat. Stir and heat through. season and then add chopped coriander. Spoon into bowls and add the sliced avocado, shredded chilli, a dollop of soured cream and some sliced spring onions. Serve with a squeeze of lime.

Watch our 20-second video for the easiest way to stone an avocado...

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olivemagazine

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