Crab and Corn Chowder

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


For the Base

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


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