Classic Crab Chowder

Charmaine Lu -
  • 1 chopped onion
  • 1 leek, sliced
  • 2 chopped carrots
  • 850ml chicken stock
  • 1 diced maris piper potato
  • 175g sweetcorn
  • 175g white crabmeat
  • 4 tbsp crème fraîche
  • 1 tsp chopped chives
  • 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!
30 mins
4 serving