Corn and crab chowder
1 medium, finely chopped
1 medium, (170g) finely chopped
1 baby, finely chopped, fronds reserved
2 individual, finely copped
1 large, finely chopped
plain wholemeal flour
4 cup(s), (1 L) reduced-salt
1 individual, kernels removed, cob reserved
light thickened cream
¼ cup(s), (60ml)
1 tbs, coarsely chopped
canned, drained crab
- Heat oil in a large saucepan over medium heat. Add onion, potato, chopped fennel, celery and carrot and cook, stirring, for 5 minutes or until vegetables have softened. Add flour and cook, stirring, for 1 minute.
- Add stock, corn kernels and reserved corn cob and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until chowder slightly thickens. Remove from heat. Discard corn cob.
- Add cream, juice, dill and half the crab. Season with salt and pepper. Serve topped with remaining crab and sprinkled with reserved fennel fronds.