White Crab, smoked bacon and sweetcorn chowder
White Crab, smoked bacon and sweetcorn chowder with brown crab and chilli butter.
Category
Crab
Servings
4
James Sleep, Executive Sous Chef at Whites Club
Ingredients
200g smoked streaky bacon, sliced thin
1 onion finely chopped
2 cloves garlic
1 leek, white part only separated and sliced fine
1 carrot chopped fine
1/2 can dry cider
800ml chicken stock
1 large potato, diced small
150g sweetcorn
200g fresh picked white crab meat
4 tbsp creme fraiche
1 tsp chopped chives or parsley
250g unsalted butter softened
1/2 shallot Finely diced
1 cap of cognac
1 tsp tomato paste
100g cleaned brown crab meat
1 large red chilli deseeded & finely diced
1/2 lemon zest
1/2 tsp cayenne pepper
2 tsp rock salt
White Crab, Smoked Bacon and Sweetcorn Chowder
Brown Crab and Chilli Butter
Directions
Brown Crab Butter recipe
Soften butter and set aside, in a pan on a medium heat gently cook shallots until translucent and soft, add tomato paste and chilli and cook for one minute.
Add in cognac and cayenne pepper, Cook for a further minute. Allow mixture to completely cool.
In a blender put cooled mixture and butter along with the remainder ingredients and blitz until smooth, and you are done. set aside for use later with the crusty bread.
White Crab, Smoked Bacon and Sweetcorn Chowder recipe
In a large pan add a tablespoon of olive oil and the smoked bacon, cook on a medium heat until browned. Take out bacon and set side leaving the oil in the pan.
Put the onion, garlic, leek and carrots in a large pan and pour on 50ml of the stock. Cook over a medium heat for about 10 mins, stirring regularly not allowing it to stick.
Add the potato, and rest of stock and cider and simmer for 10-15 mins, until the potato is tender.
Tip in the sweetcorn and crab meat, then cook for a further 2 minutes or until it simmers.
Remove from the heat and stir in the crème fraîche and bacon season well with salt and a touch of cayenne pepper.
Finish with chopped herbs and serve with crusty brown bread topped with lashings of the brown crab butter.