Crab Chowder

When I first made this chowder, I hadn't  been feeling very me for a wee while....

Like a lot of folk, the second lockdown had me feeling pretty 'meh' and the winter weather wasn't helping either. When we are feeling 'meh' it's all to easy to reach for convenience foods, but quite often they don't do anything to help us feel good. For me a bowl (or a mug) of soup is the food equivalent of a hug and in the winter I like them hearty!

I used frozen crab meat in this recipe, but by all means use tinned or fresh if you can get it.

Crab Chowder

1 large carrot peeled and finely diced

2 sticks of celery finely diced

1 white onion finely diced

1 large potato peeled and diced in to 1cm chunks

1Tbsp plain flour

1L chicken stock

500ml whole milk

300 g sweetcorn kernals

200g white crab meat

Salt and Pepper

Olive oil

Heat a little olive oil in a heavy bottomed pan, then add the carrot, celery and onion and cook on a medium heat for 5 minutes.

Add the potato then sprinkle over the flour and give it a stir.

Add the stock and give it a good stir to combine, then pour in the milk and allow it to simmer for 5-10 minutes. You want the potato to be cooked through but still hold it's shape and have a bit of bite to it.

Add the sweetcorn and crab meat to the chowder and let them heat through. Season with salt and pepper.

The Chowder should be lovely and thick, but not so thick that your spoon stands up in it....

Serve and Enjoy

Fraoch xx