Name: End-of-spring corn and crab chowder
Yield: 6
Ingredients: 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

Ingredients

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

Main

1.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.

Recipe / styling by Lisa Featherby

Styling by Mia Asker

Ingredients

Method

Main

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