End-of-spring corn and crab chowder

AT A GLANCE

  • Serves 6 people

  • 1 tbsp vegetable oil
  • 20 gm butter
  • 4 celery stalks, peeled, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500 gm desiree potato (about 2), diced
  • 4 corn cobs, kernels removed
  • 750 ml (3 cups) chicken stock
  • 200 ml pouring cream
  • 250 gm picked blue-swimmer crab meat
  • 1 spring onion bulb, very thinly sliced
  • 2 tbsp crème fraîche
  • To serve: crusty bread
01   Heat oil and butter in a saucepan over high heat, add celery, onion and garlic and cook until tender (6-8 minutes). Add potato, corn, stock and cream and cook over high heat until potato is tender and liquid has thickened slightly (10-12 minutes). Divide among bowls, scatter over crab and spring onion, then serve immediately with crème fraîche and crusty bread.
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