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.

End-of-spring corn and crab chowder


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