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.
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.
With thanks to taste.com.au
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
