Sweetcorn crab chowder recipe

By Sybil Kapoor

Serves 4 as a light lunch
Ready in 50 minutes
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All around the British coast you’ll find freshly-caught brown crabs, cracked, cleaned and cooked; use the crab claws to decorate the finished dish. You can also use other seafood in this chowder recipe, from clams and prawns to white fish.

Ingredients

Large knob of butter
1 large onion, diced
4 small celery sticks, diced
3 medium-thick slices smoked bacon, rind removed and diced
2 medium potatoes, diced
4 sweetcorn cobs
3 tbsp plain flour
300ml dry white wine
284ml pot single cream
450ml milk
200g fresh white crab meat
Handful fresh flatleaf parsley leaves, chopped
Juice of ½ lemon

Method

1. Melt the butter in a wide saucepan over a low heat, add the onion, celery and bacon and fry for about 5 minutes or until soft.
2. add the potatoes and stir to prevent them from sticking. Remove the leaves and fine hairs from the corn cobs. slice down the length of each cob with a sharp knife, to remove the kernels. Mix into the potatoes and cook for 2 minutes.
3. stir in the flour, cook for a minute, then stir in the wine, cream and milk. Boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the potato is soft.
4. While the soup is cooking, gently pick through the crab meat, removing any small pieces of shell. Once the potatoes are cooked, stir the crab meat and parsley into the soup and remove from the heat. add the lemon juice, to taste, and season to taste. serve with crusty bread, if you like.