Crab Chowder with Sweetcorn Purée

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

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

Americas
United States
Starter
Gluten-free
Soup

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