Crab Chowder with Sweetcorn Purée

Name: Crab Chowder with Sweetcorn Purée
Yield: Serves 4 as a starter
Cuisine: American
Ingredients: 1 onion, peeled; 1 leek, trimmed; 1 large carrot, peeled; 2 tbsp olive oil; 1 celery stick, trimmed; small handful of (basil, coriander, tarragon); 4 garlic cloves, peeled; 6 white peppercorns; 2 lemongrass stalks; 10 coriander seeds; 3 star anise; large glass of white wine; 750 ml chicken stock; 2 tbsp tomato purée; large glass of brandy; 150 ml double cream; 50 g unsalted butter, in pieces; crab shells (optional); 100 g brown crabmeat; squeeze of lemon juice, to taste; sweetcorn purée; sea salt and pepper; pinch of paprika; drizzle of olive oil; 4 tbsp white crabmeat

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1 onion, peeled
1 large carrot, peeled
1 leek, trimmed
1

Americas
United States
Starter
Soup
Gluten-free

Method

Chop the onion, carrot, leek and celery. Heat the olive oil in a medium pan and fry the chopped vegetables with the garlic until evenly browned. Add the herb stalks, lemongrass, peppercorns, star anise and coriander seeds, then stir in the tomato purée and cook for 3–4 minutes.

Add the brandy and flambé. When the flame dies down, add the wine and let bubble until reduced to a sticky con