Crab chowder

CategoryDifficultyIntermediate

An easy-to-make crab chowder to warm up a cold winter's night.
Notes

To pick the crab meat, use a serrated knife to cut the crab into chunks, then use scissors to cut each piece lengthways to open.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 30 g butter
 100 g Coles Brand Streaky Bacon, sliced
 1 brown onion, finely chopped
 250 g desiree potatoes, peeled, cut into 1cm cubes
 ¼ cup plain flour
 1 l Massel salt reduced chicken style liquid stock, heated
 460 g Antarctic king crab, meat picked, cut into chunks, from the deli (see Notes)
 120 g bag Coles Australian Baby Kale, coarsely chopped
 2 cups frozen Peas, Corn and Capsicum
1

Heat butter in a large saucepan over medium heat. Cook bacon, onion and potato, stirring, for 5 mins or until golden. Add the flour and cook, stirring to coat well, for 1 min. Season.

2

Slowly add the stock and bring to the boil. Reduce heat and simmer for 3-4 mins or until potato is tender. Stir in the crab meat, kale and vegetable mix. Cook for 2 mins or until hot. Ladle among bowls.

Ingredients

 30 g butter
 100 g Coles Brand Streaky Bacon, sliced
 1 brown onion, finely chopped
 250 g desiree potatoes, peeled, cut into 1cm cubes
 ¼ cup plain flour
 1 l Massel salt reduced chicken style liquid stock, heated
 460 g Antarctic king crab, meat picked, cut into chunks, from the deli (see Notes)
 120 g bag Coles Australian Baby Kale, coarsely chopped
 2 cups frozen Peas, Corn and Capsicum

Directions

1

Heat butter in a large saucepan over medium heat. Cook bacon, onion and potato, stirring, for 5 mins or until golden. Add the flour and cook, stirring to coat well, for 1 min. Season.

2

Slowly add the stock and bring to the boil. Reduce heat and simmer for 3-4 mins or until potato is tender. Stir in the crab meat, kale and vegetable mix. Cook for 2 mins or until hot. Ladle among bowls.

Crab chowder

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