End-of-spring corn and crab chowder
Australian Gourmet Traveller fast recipe for end-of-spring corn and crab chowder.
- Serves 6
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Ingredients
- 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
Method
Main
- 1Heat 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.