Crab and Corn Chowder

Name: Crab and Corn Chowder
Ingredients: 30 g butter; 1 small onion, peeled and finely chopped; salt and freshly ground black pepper; 90 g fresh brown crabmeat; 1.5 ltrs Vegetable Stock; 1 tsp tomato purée; 1 small chilli, seeded and chopped; ½ small red pepper, seeded and roughly chopped; 100 g canned sweetcorn kernels; 1 clove garlic, peeled and crushed; 90 g freshly picked white crabmeat; 60 ml double cream; 5 g parsley, washed and finely chopped; 250 ml Vegetable Stock; 1 medium potato, peeled and cut into ½-cm dice; ½ small red pepper, seeded and finely chopped

Preparation info

Difficulty
Medium

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Ingredients

For the Base

30 g butter
1 small onion, peeled and finely chopped
1 clove

Fish course
Pescatarian
Gluten-free
Brunch

Method

To make the soup base, melt the butter in a medium-sized thick-bottomed pan and gently cook the onion, garlic, sweetcorn, pepper and chilli until soft.

Add the tomato purée, vegetable stock and brown crabmeat, then bring to the boil and season with salt and pepper.

Simmer for 45-50 minutes, then process in a jug blender and strain through a sieve. Put to one side.

For th