This is a rich creamy soup. Literally you will be making your chowder at the table.
2 cans of sweet corn (420grams each)
2 tablespoon of butter
1 shallot, finely chopped
1/2 teaspoon of curry powder
80ml white wine
200g crab meat (white or brown fresh crab meat or both), or canned crab meat
2 tablespoons finely chopped parsley
1/2 teaspoon lemon juice
1 teaspoon of olive oil
salt and pepper to taste
METHOD FOR THE SOUP
1- Heat a sauce pan until medium hot, add the butter, shallot and curry powder. Cook for two to three minutes until the shallot is soft.
2- Add the sweet corn and the liquid of one of the cans. Add the wine and water if necessary just to cover the corn. Bring to the boil and make sure the alcohol is cooked.
3- Lower the heat, add the cream, season with salt and pepper. DO NOT add too much salt because canned corn has salt in it. Simmer for a few minutes.
4- Cool the mixture and put it in a blender. Blend until the mixture is silky. It still will have some texture.
5- Return the soup to the pan and heat through gently, adding a squeeze of lemon juice.
METHOD FOR THE CRAB
1- In a small bowl mix together the crab meat, parsley, lemon juice, olive oil and bit of salt and pepper to taste.
1- Ladle the soup into serving bowls, then top with a 1/2 teaspoon of the crab mixture and a sprinkle of cayenne pepper.
2- In small serving dishes put two tablespoons of the crab mixture.
3- Finally, on a serving plate, place the soup bowl, the small dish with the crab mixture and a nice slice of toasted bread.
- When your guests add the crab mixture to the soup and stir it with a spoon it turns into a fantastic chowder. Tasty, silky and chunky!
- You will need small soup bowls to serve this chowder because this is a rich soup. Small is good.