Sweetcorn soup with crab and soured cream

Ready in ten minutes, this is wonderfully fast comfort food, with cream and crab to add a little luxury.


  • 25g/1oz butter
  • 1 banana shallot, sliced
  • 1 tsp medium curry powder
  • 340g/12oz tin sweetcorn
  • 75ml/3fl oz white wine
  • 200ml/7fl oz double cream
  • salt and freshly ground black pepper
  • 2 tsp lemon juice only
  • 100g/3½oz picked white crabmeat
  • drizzle rapeseed oil

Preparation method

  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 all the liquid from the tin 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 smooth and 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.

  6. Ladle the soup into a serving bowl and then top with a little of the crab, a spoonful of the soured cream and a drizzle of rapeseed oil.

James Martin recipes from James Martin: Home Comforts

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!