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Recipe

Potato and crab chowder

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Croutons
  • 2 bread rolls, sliced
  • 1/2 cup parmesan, grated
Potato and crab chowder
  • 1 tablespoon olive oil
  • 15 gram butter
  • 2 potatoes, peeled, finely chopped
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 zucchini, finely chopped
  • 1 red capsicum, seeded, chopped
  • 125 gram can corn kernels, drained
  • 2 clove garlic, crushed
  • 2 cup chicken or seafood stock
  • 2 tablespoon cornflour
  • 3 cup milk
  • 170 gram can crabmeat, drained

Method

Potato and crab chowder
  • 1
    Preheat grill to high. Line an oven tray with baking paper.
  • 2
    Heat oil and butter together in a large saucepan on high. Sauté vegetables and garlic 2-3 minutes, until onion is tender. Stir in stock and simmer 10-12 minutes, until potato is tender.
  • 3
    Meanwhile, make Croutons; arrange bread on tray. Sprinkle with parmesan. Grill 4-5 minutes, until golden and crisp.
  • 4
    In a jug, blend cornflour with a little of the milk. Stir in remaining milk and whisk into soup. Bring to the boil, stirring. Reduce heat to low and simmer 3 minutes.
  • 5
    Accompany with croutons and top with crab and a grinding of pepper to serve.

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