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Crab and sweetcorn chowder

SERVES 4–6

A chowder is more than just a soup, it’s a meal in a bowl, and this version with delicious sweet-salty crabmeat and corn is a keeper. Needless to say, the better the crabmeat, the more delicious this will be. If you can get hold of some brown crabmeat along with the white, the flavour will be even better.

30g (1¼oz) butter

200g (7oz) onions, cut into 1cm (½in) dice

2 garlic cloves, chopped

300g (11oz) potatoes, cut into 1cm (½in) dice

600ml (1 pint) hot chicken, fish or vegetable stock

200g (7oz) sweetcorn kernels

200ml (7fl oz) milk

150g (5oz) white crabmeat

pinch of cayenne pepper

1 tbsp lemon juice

2 tbsp chopped parsley

2 tsp chopped tarragon

50ml (2fl oz) regular or double cream

sea salt and freshly ground black pepper

To serve

fresh bread

1. Melt the butter in a saucepan over a gentle heat, then add the onions and garlic with a little salt and pepper. Cover and allow to sweat until soft but not coloured. Add the potatoes and cook for a further 5–10 minutes, stirring occasionally so that they don’t brown.

2. Next, add the stock, sweetcorn and milk, and bring to the boil, then lower the heat and simmer until the potatoes are cooked through and are just beginning to thicken the soup.

3. Finally, add the crabmeat, cayenne pepper, lemon juice, chopped herbs and cream. Bring the chowder back up to a gentle simmer, then serve with lots of lovely bread.