The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 onion
- 1 unwaxed lemon
-
200g 50:50 crab meat (Crustaceans)
- 2 leek
- 5 garlic clove
- 2 tsp smoked paprika
-
400ml almond cream (Nuts)
- 80g sliced cavolo nero
- 1 handful of fresh flat-leaf parsley
-
1 vegetable stock cube (Celery)
-
280g sweetcorn
- 4 large potatoes
Crustaceans, Nuts, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 500Kcal |
| 358kJ | 2092kJ | |
| Fat | 3.0g | 18g |
| of which saturates | 0.5g | 2.8g |
| Carbohydrates | 10g | 61g |
| of which sugars | 2.2g | 13g |
| Protein | 3.7g | 22g |
| Salt | 0.39g | 2.3g |
| Fibre | 1.7g | 10g |
Crab, Potato & Leek Chowder
Imagine a creamy seafood chowder, with fresh sustainably-sourced crab and pops of sweetcorn. Stir in soft potatoes, leeks, cavolo nero and garlic. Then, add a pinch of paprika and lemon juice for extra brightness!
Cooking Instructions
Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 1cm cubes, then add to the saucepan. Simmer for 10-12 mins, until just soft, then drain.
- Meanwhile, finely dice the onion. Finely chop or grate the garlic. Slice the leeks into 1/2cm half-moons. Halve the lemon. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion, leek and garlic and cook for 5-7 mins, until softened. Stir in the paprika, then add the cream, 200ml water and the sweetcorn (with all its juices). Crumble in the stock cube. Bring to a boil, then simmer for 4-6 mins, until the sauce has thickened slightly.
- Add the cavolo nero, brown crab meat, and cooked potatoes to the frying pan. Simmer for 3 mins, until the cavolo nero has wilted. Remove from the heat, then squeeze in the juice from half the lemon. Season with sea salt and black pepper (to taste). Add a splash of water if the chowder has become too thick.
- Roughly chop the parsley. Stir half the parsley through the chowder and the other half into the remaining white crab meat. Add a small squeeze of lemon juice to the crab. Season with a pinch of sea salt and black pepper.
- Serve the chowder in bowls, with the white crab placed on top. Garnish with any remaining lemon, cut into slices.
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