Classic Crab Chowder

Method

• Add the onion, leek and carrots to a pan with a splash of stock and cook for 10 mins to soften. Add more stock if the mixture gets too dry and starts to stick.
• Tip in the potato and the remaining stock, simmer for 12 mins, then add the sweetcorn and crab to cook for 2 mins more. Remove from the heat, season well and stir in the crème fraîche. Sprinkle with chives and serve hot with buttered brown toast - divine!