Crab & Sweet Corn Chowder

• 3garlic cloves, minced
• 800 mlfish stock
• 500 gfloury potatoes, peeled and diced into 2cm cubes
• 2celery stalks, finely diced
• ½ tspcayenne pepper
• Fine salt, to taste
• 1onion, finely diced
• 1 tspsmoked paprika
• 200 mldouble cream
• 30 gunsalted butter
• 250 gdrained tinned sweetcorn
• 300 gcooked white crab meat, picked over for shell, drained if tinned
• 4spring onions, sliced (optional)
• Black pepper, to taste

Method

1. 1Melt the butter in a large saucepan over medium heat. Fry the onion and celery until soft and translucent, about 6 minutes. Stir in the garlic, smoked paprika and cayenne and cook for 1 minute until fragrant.
2. 2Tip in the potato cubes and pour over the stock. Bring to the boil, then reduce to a simmer and cook for 15 minutes, until the potatoes give easily to a knife tip.
3. 3Add the sweetcorn kernels and cook for a further 5 minutes, until the kernels are bright and tender.
4. 4Using a potato masher or the back of a spoon, roughly mash about a quarter of the soup against the side of the pan to thicken it, keeping plenty of chunks for texture.
5. 5Add the cream and warm gently. Taste before adding salt because the stock and crab may already be seasoned. Add black pepper.
6. 6Fold in the cooked crab and heat gently until hot throughout, stirring carefully to keep some flakes intact. Avoid a hard boil.
7. 7Ladle into bowls and add the optional sliced spring onions if using, with black pepper to taste.

Per serving

kcal

540

protein

21.2g

fibre

5.6g

carbs

40.7g

fat

32.1g