Sweetcorn Chowder Recipe With Spicy Crab | olivemagazine

Sweetcorn Chowder Recipe With Spicy Crab

olive oil
1 onion
finely chopped
450g potato
peeled and cut into little cubes
1.5 litres chicken stock
4 spring onions
2 halved and 2 finely sliced
a few stalks and a handful leaves coriander
roughly chopped
½ stick celery
cut into thin batons
2 × 340g tins sweetcorn
drained
2 tins white crab meat
drained
2 avocados
thickly sliced
1-2 red chilli
thinly sliced
170ml tub soured cream
2 lime
cut into wedges

Method

step 1
Heat 2 tbsp of oil in a large saucepan. Tip in the onions and cook for 8 minutes or until soft. Add the potatoes and cook for 3 minutes more. Pour over the stock.
step 2
Tie the halved spring onions, coriander stalks and celery into a little bundle with some cooking string. Drop this into the saucepan and simmer for 15 minutes, or until the potatoes are tender.
step 3
Remove the bundle and add the sweetcorn and crab meat. Stir and heat through. season and then add chopped coriander. Spoon into bowls and add the sliced avocado, shredded chilli, a dollop of soured cream and some sliced spring onions. Serve with a squeeze of lime.