Crab Chowder


100 g butter
½ brown onion, finely chopped
2 celery sticks, finely chopped
1 cup water
3 medium potatoes, peeled and diced
2 cups milk
300 g cooked crab meat
¼ teaspoon Tabasco sauce
¼ teaspoon ground pepper Salt


1. Melt the butter in a heavy-based pot or saucepan over medium heat. When the butter is bubbling, add the onion and celery and cook without colouring for 5 minutes.

2. Add the water and potatoes and bring to the boil. Reduce the heat and simmer for 10 minutes.

3. Add the milk, bring back to the boil, reduce the heat to low and simmer until the potatoes are tender (ready to eat).

4. Stir in the crab meat, Tabasco, pepper and salt to taste


* You will needcutting board, cook’s knife, cup, weight, liquid and spoon measures, wooden spoon and heavy-based pot or saucepan.

* This is a very basic version of chowder. There are many additions and alternative ingredients for this soup while still being classed as chowder.

* Although chowder has its debated origins in Bordeaux, France, and Cornwall in the southwest of England, it owes its popularity to the Americas. Even in America it is argued which style of chowder is the best as there are 3 styles; the creamy version (above), a clear, broth style, and a tomatobased chowder. One thing, however, is common in all and that is the addition of seafood.

* The quality of seafood is paramount to the success of this dish. Crab meat is readily available at most fish shops. Always pick over the crab meat as often it has bits of shell in it.

* The best option is to cook and pick over the crab yourself, as this guarantees freshness.

* Do not be tempted to use tinned crab meatthe flavour is distinct and can affect the chowder.

* Clam chowder or seafood chowder are two alternatives to the recipe provided. Simply substitute the crab meat with the same weight of any other seafood combination. Be sure to sauté raw seafood before stirring into the chowder at the last minute.


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