Another BBC Good Food recipe. It’s just so easy to do a shopping list when you choose them. It means I can sort it at work.
This is a simple, tasty recipe which I followed (almost) to the letter.
Chop an onion, slice a leek (separate the white from the green) & chop 2 carrots. Put it all, except the green part of the leek, into a large pan with a good splash of the stock (I used chicken) then cover & cook over a medium heat. Keep an eye that there is enough water in it. When I went to stir mine it was starting to stick to the bottom of the pan.
I added 2 medium diced potatoes. Add the green leek and most of the stock. Cook until tender. I left the lid on for most of the time (10 minutes on, 5 minutes off). I added a tin of sweetcorn rather than frozen, purely because I had a tin in.
At this point I thought there might be a sparse amount of crab. As this would easily feed 4 I split the chowder before I put the crab in for tonight’s portion.
Remove from the heat, add your crème fraîche and season well.
Sprinkle with chives. I need to start putting chives on everything, my herb garden is full of them.
This was dinner…3rd June 2013.