Spicy crab and sweetcorn chowder with avocado
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- olive oil
- 1 onion, finely chopped
- 450g potato, peeled and cut into little cubes
- 1.5 litres chicken stock
- 4 spring onions, 2 halved and 2 finely sliced
- a few stalks and a handful leaves coriander, roughly chopped
- ½ stick celery, cut into thin batons
- 2 × 340g tins sweetcorn, drained
- 2 tins white crab meat, drained
- 2 avocados, thickly sliced
- 1-2 red chilli, thinly sliced
- 170ml tub soured cream
- 2 lime, cut into wedges
Method
- STEP 1
Heat 2 tbsp of oil in a large saucepan. Tip in the onions and cook for 8 minutes or until soft. Add the potatoes and cook for 3 minutes more. Pour over the stock.
- STEP 2
Tie the halved spring onions, coriander stalks and celery into a little bundle with some cooking string. Drop this into the saucepan and simmer for 15 minutes, or until the potatoes are tender.
- STEP 3
Remove the bundle and add the sweetcorn and crab meat. Stir and heat through. season and then add chopped coriander. Spoon into bowls and add the sliced avocado, shredded chilli, a dollop of soured cream and some sliced spring onions. Serve with a squeeze of lime.
