Crab and Corn Chowder

Cook Time 30 minutes

Servings 4

Ingredients

25g butter

1½ tbsp plain flour 

1 leek, finely chopped

1 clove garlic, finely chopped

50ml white wine (optional)

1 corn on the cob, kernels removed 

1 large Desiree potato, peeled and diced  

1L chicken stock

150ml thickened cream 

1 cup picked cooked crab meat

2 tbsp chopped chives

3 sprigs of parsley, chopped

Juice ¼ lemon

Salt and pepper

Crackers, to serve

Chilli Brown Butter

25g butter 

½ tsp chilli flakes

Method

For the chilli brown butter, melt the butter in a small saucepan over medium–low heat until foamy. Continue to cook for 1-3 minutes, or until the bubbles subside, the milk solids at the base of the pan turn brown and there is a wonderful nutty aroma. Remove from the heat and add the chilli flakes and a good pinch of salt.

Melt the butter in a pot over a medium heat. Add the leek, garlic and pinch of salt and cook for 4-5 minutes to soften with little colour. Add the flour and stir for 10 seconds to cook off flour. Whisk in wine followed by a 100ml of stock. Whisk again to ensure there are no lumps, then pour in the remaining stock. Add the corn and potatoes and bring to the boil. Now turn the heat down and place the lid on. Cook for 20 minutes or until the potatoes are cooked. Stir in the cream and cook for a further 10 minutes then add the crab meat, herbs and remove off the heat. Check seasoning and add lemon juice.

Serve soup with a drizzle of chill brown butter and crackers on the side.