Name: Crab and Corn Chowder
Yield: Serves 8
Ingredients: 1 medium potato, peeled and cut into ½-cm dice; ½ small red pepper, seeded and finely chopped; 5 g parsley, washed and finely chopped; 250 ml Vegetable Stock; salt and freshly ground black pepper; 90 g freshly picked white crabmeat; 60 ml double cream; 30 g butter; 1 small onion, peeled and finely chopped; 100 g canned sweetcorn kernels; ½ small red pepper, seeded and roughly chopped; 1 tsp tomato purée; 1 small chilli, seeded and chopped; 90 g fresh brown crabmeat; 1.5 ltrs Vegetable Stock; 1 clove garlic, peeled and crushed

Preparation info

Serves
8

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

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