Crab and corn chowder recipe

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  • Yield: 4 Servings

Ingredients

  • 1 medium onion, finely diced
  • 1 medium leek, trimmed and finely chopped
  • 2 medium celery stalks, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 4¼ cups/1l chicken or vegetable stock
  • 2 medium potatoes, peeled and diced
  • 7 ounces/200 g frozen corn
  • 6 ounces/170 g can white crabmeat, drained
  • 3 tablespoons low-fat crème fraîche
  • Salt and freshly ground black pepper
  • Snipped chives and freshly grated nutmeg, for serving
How to Make It
  1. Place the onion, leek, celery, and carrots in a large saucepan and add a few tablespoons of the stock. Sweat over medium heat for about 10 minutes, stirring regularly until soft and taking care that they don’t stick (add a dash more stock if it threatens to).
  2. Add the potatoes and the remaining stock, stir, and simmer for 10 to 15 minutes, or until the potato is tender. Add the corn and crabmeat, then simmer for another 3 minutes.
  3. Remove from the heat, stir in the crème fraîche, and season well with salt and plenty of pepper. Serve with a scatter of chives and nutmeg.
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