Cheddar & sweetcorn scones
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Crab & sweetcorn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionfinely chopped
- 1 leekgreen and white parts separated and sliced
- 2 carrotschopped
- 850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock
- 1 large potatodiced
- 175g/ 6oz frozen sweetcorn
- 170g can white crabmeatdrained
- 4 tbsp light crème fraîche
- 1 tsp chopped chives
Nutrition: per serving
- kcal191
- fat5g
- saturates2g
- carbs25g
- sugars7g
- fibre3g
- protein13g
- salt0.68glow
Method
step 1
Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
step 2
Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.
