Crab and corn chowder
13 serves of veg
- olive or canola oil spray
- 1 large onion, diced
- 2 medium sticks celery, diced
- 2 cloves garlic, crushed
- 2 medium potatoes, peeled and diced (200g)
- ¼ head cauliflower, cut into small florets
- 400g can no-added-salt corn kernels (reserve liquid)
- 500mL salt-reduced chicken stock
- freshly ground or cracked black pepper
- 250g raw or cooked crab meat
- chopped chives, to serve
- Heat a large pot and spray with oil; add onion and celery.
- Cook for 2-3 minutes over medium-high heat, stirring often, until vegetables have softened.
- Stir in garlic and cook for 1 minute until fragrant. Add potato, cauliflower, corn including the water it is canned in, stock and pepper to taste; stir until well combined.
Bring to the boil and simmer on medium heat, partially covered, stirring occasionally for 10 – 15 minutes until vegetables are tender. Remove pot from heat.
- Ladle 2 cups of soup into a large heatproof jug and puree with a stick blender. Alternatively, add 2 cups of soup to a food processor bowl. Return puree to soup pot and place on medium heat.
- Stir in crab and simmer, uncovered, until raw crab meat is barely cooked, or cooked crab meat is warmed through.
- Ladle soup into bowls; season with pepper and sprinkle with chives, if desired.
- Substitute a diced leek for onion.
- Substitute 250g fresh corn kernels cut from 2-3 cobs of corn and 200mL water for canned corn.
- Replace crab with a shredded cooked skinless chicken breast.
- Include 1 small zucchini, diced.
- If no-added-salt corn is not available, drain corn of brine and add to soup with 200mL of water.
- Chowder can be stored in fridge for up to 2 days or frozen for up to a month. If freezing leave a 3cm gap at the top so the liquid can expand as it freezes.
- Large saucepan and lid
- Stick blender or food processor
- Bowls for serving
Recipe from LiveLighter® campaign © State of Western Australia 2015 reproduced with permission.