End-of-spring corn and crab chowder


You'll need

1 tbsp vegetable oil 20 gm butter 4 celery stalks, peeled, finely chopped 1 onion, finely chopped 3 garlic cloves, finely chopped 500 gm desiree potato (about 2), diced 4 corn cobs, kernels removed 750 ml (3 cups) chicken stock 200 ml pouring cream 250 gm picked blue-swimmer crab meat 1 spring onion bulb, very thinly sliced 2 tbsp crème fraîche To serve: crusty bread

Method

  • 01
  • Heat oil and butter in a saucepan over high heat, add celery, onion and garlic and cook until tender (6-8 minutes). Add potato, corn, stock and cream and cook over high heat until potato is tender and liquid has thickened slightly (10-12 minutes). Divide among bowls, scatter over crab and spring onion, then serve immediately with crème fraîche and crusty bread.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool