Crab Chowder
Chowders are thick and substantial American soups, although the name comes from the French word chaudiere, meaning 'stew pot'. Ingredients vary but usually contain fish or shellfish. Plump sweetcorn, either fresh or frozen, is used for this chowder.
Ingredients
- 6 oz white crabmeat
- 4 oz sweetcorn kernels
- 1 small onion
- 1 stick celery
- 1/2 small green pepper
- 1 medium potato
- 4 rashers lean bacon
- 1 tablespoon virgin olive oil
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 1/2 pints vegetable or chicken stock
- 1/2 pint semi-skimmed milk
- 1 tablespoon cornflour
- 2 tablespoons freshly chopped parsley
- Salt and freshly ground black pepper
Instructions
- If using fresh sweetcorn, remove the husks and silky threads, then cook the cobs in boiling water with a pinch of sugar for about 15 minutes until tender.
- Drain and cool, then cut away the kernels. If using tinned or frozen kernels, cook according to packet instructions, then drain and cool.
- Finely chop the onion, celery, pepper and potato. Remove the rinds from the bacon and cut into small pieces. Heat the oil in a large saucepan, add the bacon and cook gently until lightly browned.
- Add the onion, celery and pepper to the saucepan and cook for 5 minutes, stirring occasionally. Next add the potato to the saucepan with the bay leaf, paprika and stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
- Mix the milk with the flour and stir into the soup with the sweetcorn and crab. Simmer for 10 minutes. Discard the bay leaf, add the parsley and seasoning.
Calories: 252 kcal
Carbohydrates: 30 g
Protein: 17 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 28 mg
Sodium: 664 mg
Potassium: 723 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 401 IU
Vitamin C: 33 mg
Calcium: 114 mg
Iron: 1 mg