Crab and Sweetcorn Chowder
450ml (¾ pint) Full Cream Milk
235ml (8floz) Double Cream
225g (8oz) Sweetcorn Kernels
225g (8oz) Fresh Crab Meat
225g (8oz) Bacon
50g (2oz) Unsalted Butter
50g (2oz) Flour
2 Large Waxy Potatoes
3-4 Cloves Garlic, Minced
2 Shallots
1 Onion
1 Celery Stalk, Diced
1-2 Dried Bay Leaves
1½ tbsp Maple Syrup
1 tbsp Olive Oil
1 tbsp Fresh Thyme Leaves
1 tbsp Fresh Basil Leaves
1 tbsp Fresh Chives
Salt and Black Pepper
Peel and dice the potatoes, peel and chop the onion, peel and finely chop (or mince) the shallots and garlic.
Cut the bacon into a dice.
Add the oil into a large saucepan, gently fry the bacon until crisp.
Add onions, shallots, celery, garlic and bay leaves and sauté until translucent.
Add butter and allow to melt, stir in flour and continue stirring, until smooth.
Whisk in milk and cream and add the sweetcorn and potatoes.
Increase the heat and bring to simmering point, reduce the heat and gently simmer for about 20 minutes or until the sweetcorn and potatoes are tender.
Chop all of the herbs.
Add the crab meat, herbs, maple syrup and season to taste, stirring well.
Serve immediately.
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