Soups

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.

30g butter

200g onions, diced

2 cloves of garlic, chopped

300g potatoes, diced

600ml chicken stock (see note above)

200ml milk

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

  1. 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.
  2. Add the potatoes and cook for a further 5-10 minutes stirring occasionally so that they don’t brown.
  3. 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.
  4. 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.
  5. Serve with lots of bread or the oatmeal bread (recipe can be found on my Recipe Pages).