Serves 4 (approximately)

  • 25g butter
  • 1 small onion, diced
  • 1 small leek, diced
  • 50g smoked streaky bacon, diced
  • 2 tsp chopped fresh thyme
  • 300ml dry white wine
  • 600ml fish or vegetable stock
  • 2 large potatoes, diced
  • 200g sweetcorn
  • 2 tsp cornflour
  • 300ml cream
  • 1 tbsp chopped fresh flat-leaf parsley
  • 400g cooked Irish Crab Meat
  • Sea salt and freshly ground black pepper
  • Wheaten bread, to serve


  1. Heat a heavy-based pan.
  2. Melt the butter and add the onion, leek, bacon and thyme. Cook for 10 minutes, stirring occasionally, until softened but not coloured
  3. Pour in the wine and allow it to bubble down, then pour in the stock and bring to a gentle simmer.
  4. Add the potatoes to the stock mixture and simmer for another 8–10 minutes, until tender.
  5. Add in the sweetcorn and stir through.
  6. Mix the cornflour in a small bowl with a little water, then stir it into the soup.
  7. Simmer for 1 minute, until thickened, then stir in the cream.
  8. Add the parsley and the crab meat, then season to taste
  9. Allow to warm through, stirring occasionally.
  10. Ladle the chowder into warmed bowls to serve.