Name: Crab Chowder with Sweetcorn Purée
Yield: Serves 4 as a starter
Cuisine: American
Ingredients: 2 tbsp olive oil; 6 white peppercorns; 2 lemongrass stalks; 2 tbsp tomato purée; pinch of paprika; sweetcorn purée; drizzle of olive oil; sea salt and pepper; squeeze of lemon juice, to taste; large glass of white wine; 1 celery stick, trimmed; 3 star anise; 50 g unsalted butter, in pieces; large glass of brandy; 1 large carrot, peeled; 1 leek, trimmed; 1 onion, peeled; small handful of (basil, coriander, tarragon); 4 garlic cloves, peeled; 750 ml chicken stock; 10 coriander seeds; 4 tbsp white crabmeat; 100 g brown crabmeat; 150 ml double cream; crab shells (optional)

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1 onion, peeled
1 large carrot, peeled
1 leek, trimmed
1

Method

Chop the onion, carrot, leek and celery. Heat the olive oil in a medium pan and fry the chopped vegetables with the garlic until evenly browned. Add the herb stalks, lemongrass, peppercorns, star anise and coriander seeds, then stir in the tomato purée and cook for 3–4 minutes.

Add the brandy and flambé. When the flame dies down, add the wine and let bubble until reduced to a sticky con