Name: Potato and crab chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Croutons; 2 bread rolls, sliced; 1/2 cup parmesan, grated; 1 tablespoon olive oil; 15 gram butter; 2 potatoes, peeled, finely chopped; 1 onion, finely chopped; 2 celery stalks, finely chopped; 1 zucchini, finely chopped; 1 red capsicum, seeded, chopped; 125 gram can corn kernels, drained; 2 clove garlic, crushed; 2 cup chicken or seafood stock; 2 tablespoon cornflour; 3 cup milk; 170 gram can crabmeat, drained

Ingredients

Croutons

2 bread rolls, sliced

1/2 cup parmesan, grated

1 tablespoon olive oil

15 gram butter

2 potatoes, peeled, finely chopped

1 onion, finely chopped

2 celery stalks, finely chopped

1 zucchini, finely chopped

1 red capsicum, seeded, chopped

125 gram can corn kernels, drained

2 clove garlic, crushed

2 cup chicken or seafood stock

2 tablespoon cornflour

3 cup milk

170 gram can crabmeat, drained

Method

1.Preheat grill to high. Line an oven tray with baking paper.

2.Heat oil and butter together in a large saucepan on high. Sauté vegetables and garlic 2-3 minutes, until onion is tender. Stir in stock and simmer 10-12 minutes, until potato is tender.

3.Meanwhile, make Croutons; arrange bread on tray. Sprinkle with parmesan. Grill 4-5 minutes, until golden and crisp.

4.In a jug, blend cornflour with a little of the milk. Stir in remaining milk and whisk into soup. Bring to the boil, stirring. Reduce heat to low and simmer 3 minutes.

5.Accompany with croutons and top with crab and a grinding of pepper to serve.

Women's Weekly Food