Sweetcorn Soup with Crab & Homemade Soured Cream

BathGnome avatar
By Colin Callan
from Bath

You can use tinned or frozen sweetcorn for this recipe. Please feel free to alter or substitute the amounts of cream etc to your taste. Serve with chunky pieces of wholemeal, multigrain or olive bread. Enjoy!

serves 2 to 4 if a snack or a main
prep time 10 Min
cook time 5 Min
method Stove Top


  •   25 g
  •   1 large
    banana shallot, sliced
  •   1 tsp
    medium curry powder
  •   12 oz
  •   1/4 pt
    white wine, sauvignon grenache or blanc
  •   1 pinch
    salt and pepper to taste
  •   8 fl
    ounces of double cream
  •   2 tsp
    lemon juice, fresh
  •   3 1/2 oz
    picked white crabmeat
    water to cover

How To Make

  • 1
    Heat a large frying pan until medium hot. Add the butter, shallot and curry powder and fry for 2-3 minutes, or until just softened.
  • 2
    Add the sweetcorn and then pour in the wine and enough water to just cover.
  • 3
    Bring to a simmer, add half of the cream and then season with salt and black pepper.
  • 4
    Bring the mixture back to the boil, remove from the heat to cool slightly and then transfer to a blender. Bend until very smooth and light, for a good 5 mins then return the soup to the pan to heat though.
  • 5
    Make some soured cream by whisking the remaining cream with the lemon juice until thickened. It takes a while but is well worth it!
  • 6
    Ladle the soup into a serving bowl and then sprinkle with a little of the crab and add a spoonful of the now firm soured cream in the middle.
  • 7
    Enjoy how wonderfully light, tasty and warming this soup is!