Winter is coming..! It means we welcome the many varieties of thick and hearty soup to our dinner :). I love wintery soups, such as potato soup, pumpkin soup, pea soup, bean soup, etc… This particular soup is rich and feels luxury because of the addition of crabmeat 🙂

I used the canned crabmeat from the supermarket, but obviously fresh crabmeat would make a much better chowder. I did go to the market to get fresh crabmeat, but they did not have it. If you are keen, you can buy the crab and boil them and extract the meat yourself.

This wintery soup is perfect for a cold winter night. It’s thick, warm and hearty. Serve it with toasted sour dough bread or other bread to create a more fulfilling dinner. It’s simple and quick to make so you can have an early dinner tonight 🙂

Crab and sweetcorn chowder

(recipe from ‘500 soups’, Susannah Blake, 2007)

(serves 4 – 6)


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 potatoes, diced
  • 1 red pepper, seeded and finely chopped
  • 570 ml stock
  • 570 ml milk
  • 2 x 170 gr cans crabmeat, drained. Or use fresh crab meat.
  • 350 gr frozen sweetcorn
  • salt and pepper
  • 2 tablespoons chopped fresh parsley

Step 1. Heat the oil in a large saucepan. Add the onion, garlic and chilli, and cook gently for 4 minutes. Stir in the potatoes, pepper and stock, and bring to the boil. Reduce the heat, cover and simmer for about 5 minutes or until the potatoes are tender.

Step 2. Process half the soup until smooth in a food processor or blender. Add the milk, crabmeat and sweetcorn to the saucepan and heat through. Then return the pureed soup to the saucepan. Add salt and pepper to taste. Stir in the parsley and serve.

xxx,
Inge

I love this salmon chowder recipe. It’s full of goodness of salmon and a lot of vegetables. It’s very easy and quick to cook (well, you do need time to chop all the ingredients :P) and it’s flavoursome. It’s a pretty thick soup and very satisfying. Nothing else but praises from me for this recipe 🙂

Salmon chowder

(adapted from recipe by Diana Rattray)

(serves 4 – 5)

  • 1 tablespoon butter
  • ½ cup diced celery
  • ½ cup diced carrot
  • ¼ cup finely chopped onion
  • 2 tablespoons plain flour
  • 1¾ cups chicken stock
  • 2 cups diced potato
  • 600 gr diced fresh salmon
  • 1 cup diced zucchini
  • 2 cups low-fat milk
  • 1 cup grated cheddar cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
  • salt and pepper

Ingredients for salmon chowder

Diced veggies and salmon

Step 1. Heat butter in a saucepan over medium-low heat. Add celery, carrot and onion, stirring for 5 -7 minutes until celery is tender.

Step 2. Stir in flour until well blended. Stir in chicken stock and potatoes. Bring to a simmer, stirring frequently for 10 minutes or until potatoes and carrots are tender.

Step 3. Add salmon and zucchini, cook and stir for 2 minutes. Add milk and cheese and stir until the cheese is melted and the soup just begins to bubble. Taste and add salt and pepper. Add parsley right before serving.

Salmon chowder

xxx,
Inge