Crab chowder
An American classic that really fills you up.
Ingredients
- crab shells' worth of crabmeat (a mix of white and brown)
- Crab claws
- ml Floury potatoes, diced (such as Maris Piper)
- ml Chicken stock
- ml Milk
- g Butter
- tbsp Plain flour
- Onion
- Garlic cloves
- g Sweetcorn
- g Baby sweetcorn
- g Sugar snap peas, sliced on the diagonal
- tsp Black pepper
- tsp Nutmeg
- Parsley, to serve
Instructions
Melt the butter in a large pan and sweat the onion and garlic for about 4 minutes over a low heat.
Add the potatoes and let them sweat for 1 minute.
Add the milk, pepper, nutmeg, ordinary sweetcorn and stock. Bring to the boil, stirring regularly. Leave the chowder to simmer over a low heat, covered, for 20 minutes.
Stir in the crabmeat and the sugar snap peas and simmer for a further 5 minutes.
Fry the baby sweetcorn, cut into pieces about 2cm long, in a pan with a little butter.
Pick the crab claws and use the meat to garnish the top, along with a little parsley and the fried baby sweetcorn.
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