Crab and Sweetcorn Chowder (Serves 4)
I must admit to cooking this recipe more than once during lockdown, as not only is it a delicious family favourite but it is also super easy to cook and deceptively filling! A definite winner in my humble opinion. I suggest you serve it with some fresh crusty bread (and butter), as I am gluten free I can’t eat the bread so instead I make a gluten free oatmeal bread – you can find the recipe on my Recipe Pages. This recipe is from Rachel Allen’s cookbook ‘Recipes from My Mother’ – as the name suggests, this is a book with lots of comforting recipes.
I used to buy the fresh crabmeat from my fishmonger but I have since discovered a fresh brand available in supermarkets called ‘Seafood & Eat it’ (great name!), which is very good, they sell it in 100g packs one is pure white crab meat and the other is ‘fifty-fifty’ – half white, half brown, I find mixing these two packs gives the soup a fuller flavour. I actually use tinned, unsweetened corn for this recipe as opposed to frozen corn kernels, as I find that they have a softer texture and are sweeter, which I think works well with this particular recipe. I use fresh stock bought from the supermarket, ‘TRUEfoods’ chicken stock is very good if you can get it.
200g onions, diced
2 cloves of garlic, chopped
300g potatoes, diced
600ml chicken stock (see note above)
200g sweetcorn kernels (see note above)
200g fresh crabmeat (I usually use 150g white/ 50g brown – see note above)
pinch of cayenne pepper
1 tablespoon of lemon juice
2 tablespoons of chopped parsley
2 teaspoons of chopped tarragon
50ml of double cream
sea salt and black pepper
- Melt the butter in a saucepan over a gentle heat, add the onions and garlic with the salt and pepper. Cover and allow to sweat until soft but not coloured.
- Add the potatoes and cook for a further 5-10 minutes stirring occasionally so that they don’t brown.
- Add the stock, sweetcorn and milk, bring to the boil then reduce the heat and simmer until the potatoes are cooked through and are just beginning to thicken the soup.
- Finally, add the crabmeat, cayenne pepper, lemon juice, chopped herbs and cream. Check the seasoning and bring back to a gentle simmer, to heat through.
- Serve with lots of bread or the oatmeal bread (recipe can be found on my Recipe Pages).