Main Course
Creamy Crab and Corn Chowder
Ingredients
Ingredients:
- 3 shallots finely chopped
- 2 carrot diced
- 1 red pepper diced
- 500 g fresh Hook head crab meat
- 1 fish stock cube
- 500 mls cream
- 500 mls whole milk
- 250 g corn kernels
- Salt and pepper to taste
- Oil for frying
- 1 tsp Butter
- - fresh parsley & dill to garnish
Method
- In a large pot, heat some olive oil over medium heat. Add the shallot, carrot, and red pepper. Cook until softened, about 5 minutes.
- Add the fish stock cube and heavy cream to the pot. Stir well to combine.
- In a separate pan, toast or char the corn kernels until slightly browned.
- Add the toasted corn to the pot and stir well. Season with salt and pepper to taste.
- Add the crab meat to the pot and stir gently to incorporate.
- Let the chowder simmer for about 10 minutes, stirring occasionally.
- Serve hot and enjoy!
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