Crab & Sweetcorn Chowder

Ingredients

• 200 g white crab meat
• 340 g tinned sweetcorn
• 400 g potatoes
• 500 ml whole milk
• 400 ml fish stock
• 4 spring onions
• 30 g unsalted butter
• 1 tsp smoked paprika

Method

1. 1

   Peel and dice the potatoes into 1cm cubes. Slice the spring onions, keeping the green tops separate.

2. 2

   Melt the butter in a large saucepan over medium heat. Fry the white parts of the spring onions for 3 minutes until soft.

3. 3

   Add the potatoes, fish stock, and milk. Bring to a gentle simmer and cook for 15 minutes until the potatoes are tender.

4. 4

   Stir in the drained sweetcorn and cook for a further 3 minutes.

5. 5

   Gently fold in the crab meat and heat through for 2 minutes. Season well.

6. 6

   Ladle into bowls, scatter with the green spring onion tops and a pinch of smoked paprika.