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Crab and sweetcorn chowder
A thick sweetcorn chowder with crab and mussels served in a shot glass.
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Ingredients (Serves 6 )
- Onion(s) : 1 whole
- Unsalted butter : 30 g
- Desiree potato(es) : 200 g
- Fish stock : 300 cl
- Fine salt : 1 pinch(es)
- Garlic clove(s) : 1 whole
- Green Giant sweetcorn (198g can) : 1 whole
- For the garnish(es)
Mussel(s) : 100 g - Dry white wine : 7 cl
- Crab meat : 75 g
- Flat leaf parsley : 0.25 bunch
- Lemon(s) : 1 whole
Recipe method
Peel and finely dice the onion and the garlic clove. Pick and roughly chop the parsley. Peel and finely dice the potatoes.
Heat a saucepan over a medium heat and add the butter. Sweat the onions until soft with a pinch of salt. Add the garlic, cook for a minute and then add the diced potatoes. Cook for a minute and then add the fish stock. Bring to the boil, reduce to a simmer and then cook until the potatoes are tender.
Whilst the potatoes are cooking prepare and cook the seafood.
Wash the mussels in cold water. Remove the beards and discard any mussels that are broken or cracked. If the mussels are open, gently tap them against your chopping board. If they close they are still alive and are good to cook. Any that remain open should be discarded.
Pick through the crab meat to remove any shell or cartilage.
To cook the mussels: heat a saucepan until hot. Add the mussels and the white wine to the pan cover with a lid and cook for 3 minutes or until all of the mussels are fully open. Pick the mussels from their shells. Strain the liquid through a fine sieve and keep to one side.
Once the potatoes are fully cooked, puree the soup base in a food processor until smooth. Add a splash more stock if the soup is too thick. Return the pureed soup to the pan, add the sweetcorn, crab and the mussels and heat thoroughly. Add the mussel cooking liquid, bring back to the boil and then check the seasoning.
Finish the chowder with a squeeze of lemon juice and the chopped parsley. Serve in small shot glasses or cups.
Chef's tip
" If using fresh sweet corn make sure you cook the sweet corn in boiling water for 5 minutes before removing the kernels and using in the soup. "
Techniques used in this recipe
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Heat a saucepan over a medium heat and add the butter. Sweat the onions until soft with a pinch of salt. Add the garlic, cook for a minute and then add the diced potatoes. Cook for a minute and then add the fish stock. Bring to the boil, reduce to a simmer and then cook until the potatoes are tender.
Whilst the potatoes are cooking prepare and cook the seafood.
Wash the mussels in cold water. Remove the beards and discard any mussels that are broken or cracked. If the mussels are open, gently tap them against your chopping board. If they close they are still alive and are good to cook. Any that remain open should be discarded.
Pick through the crab meat to remove any shell or cartilage.
To cook the mussels: heat a saucepan until hot. Add the mussels and the white wine to the pan cover with a lid and cook for 3 minutes or until all of the mussels are fully open. Pick the mussels from their shells. Strain the liquid through a fine sieve and keep to one side.
Once the potatoes are fully cooked, puree the soup base in a food processor until smooth. Add a splash more stock if the soup is too thick. Return the pureed soup to the pan, add the sweetcorn, crab and the mussels and heat thoroughly. Add the mussel cooking liquid, bring back to the boil and then check the seasoning.
Finish the chowder with a squeeze of lemon juice and the chopped parsley. Serve in small shot glasses or cups.
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[bio] => Our Executive Chef Andre Dupin spent 10 years working in award-winning fine dining restaurants and providing first class catering for private clients in and around London. He was part of the highly successful Chez Bruce team, cooked in Gordon Ramsay's kitchen at Claridge's and ran the modern French kitchen at Four0nine in Clapham.
[parcours] => I have a background in fine dining and have worked in some of the best restaurants in London. My time at Chez Bruce was invaluable. I have a love for seasonal cooking and create simple yet delicious dishes that do not sacrifice flavour over technique.
[pourquoi] => I joined L'ateiler des Chefs to share my knowledge, experience and sheer passion for French and European food with other would-be talented cooks.
[cuisine_favorite] => I enjoy eating food that is made from high quality ingredients that are lovingly prepared and presented in a simple way that allows the food to speak for itself...Dishes with big, bold flavours without unnecessary ingredients or garnishes.
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[message_eleves] => Taste everything you make or cook! It's the only way you'll know if it's any good. Don't be afraid to add ingredients to recipes that you know will improve your finished dish.
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19 Wigmore Street
London W1U 1PH
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[ouverture] => Open Mon. > Sat. from 10am to 7pm
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[libelle] => Crisp fillet of red mullet with fennel, crab and chive vinaigrette
[libelle_court] => Crisp fillet of red mullet with fennel, crab and chive vinai
[trucduchef] => If red mullet is not available try this dish with gilt head bream, grilled salmon or sae bass.
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[libelle] => Crab
[titre_h2] => Our Chef's crab recipes
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[texte_bigbox] => Why crab recipes? Because we all had a day of fear their claws at our summer swims and the hour of revenge has come! Browse all recipes for crab prepare delicious menus sailors to share with your friends or your family ... Begin it by our recipe for crab lasagna with eggplant and tarragon or you opt for the delicious recipe crab ravioli with mozzarella?
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[libelle] => Chilli spiced crab and butternut squash pastilla
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[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2012-03-12 16:55:02
[id_modif] => 93
[ponderation] => 6.0
)
[17] => Array
(
[recette_id] => 16842
[makereadytime] => 900
[tps_cuisson] => 1200
[tps_repos] => 600
[image] => 16842_5720_27.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 52232
[id_recette] => 16842
[id_langue] => 5
[libelle] => Potato and herb soup with a spiced crab fritter
[libelle_court] => Potato and herb soup with a spiced crab fritter
[trucduchef] => Use seasonal herbs such as lovage to add a different dimension to the dish.
[commercial] => Rich and fresh herby potato soup with a lightly spiced crab fritter.
[video] =>
[search] => potato and herb soup with a spiced crab fritter rich fresh herby lightly ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 5
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2012-01-10 19:19:54
[id_createur] => 427
[date_modification] => 2012-07-09 16:43:06
[id_modif] => 93
[ponderation] => 5.0
)
[19] => Array
(
[recette_id] => 17522
[makereadytime] => 3600
[tps_cuisson] => 0
[tps_repos] => 0
[image] => 195_pastilla_patates_douces.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 37883
[id_recette] => 17522
[id_langue] => 5
[libelle] => Marinated crab in argan oil served with pastilla of sweet potatoes
[libelle_court] => Marinated crab in argan oil served with pastilla of sweet po
[trucduchef] => Ensure that the sweet potato puree is completely cool before assembling your pastillas - if not, the steam and moisture may cause the pastry to tear as you fold it.
[commercial] => Marinated crab and sweet potato layered inside a light filo pastry parcel.
[video] =>
[search] => marinated crab in argan oil served with pastilla of sweet potatoe and potato layered inside a light filo pastry parcel || id uk 8104plat [4758]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 396
[ponderation] => 4.0
)
[28] => Array
(
[recette_id] => 13747
[makereadytime] => 900
[tps_cuisson] => 300
[tps_repos] => 0
[image] => rep_13747_filet_rouget_fenouil_crabe_vinaigrette.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 53511
[id_recette] => 13747
[id_langue] => 5
[libelle] => Crisp fillet of red mullet with fennel, crab and chive vinaigrette
[libelle_court] => Crisp fillet of red mullet with fennel, crab and chive vinai
[trucduchef] => If red mullet is not available try this dish with gilt head bream, grilled salmon or sae bass.
[commercial] => A crisp fillet of red mullet served with a refreshing fennel salad, chive dressing and fresh crab.
[video] =>
[search] => crisp fillet of red mullet with fennel crab and chive vinaigrette a served refreshing salad dressing fresh ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 5
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2012-08-02 18:50:35
[id_modif] => 93
[ponderation] => 1.0
)
[29] => Array
(
[recette_id] => 17694
[makereadytime] => 1200
[tps_cuisson] => 600
[tps_repos] => 600
[image] => rep_10485_temaki_avocant_crabe_sushi.jpg
[niveau_moyenne] => 2
[niveau_nb_clics] => 1
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 68523
[id_recette] => 17694
[id_langue] => 5
[libelle] => California style hand roll
[libelle_court] => California style hand roll
[trucduchef] => This recipe can be varied to include shrimps or scallops rather than crab.
[commercial] => An American invention, this sushi roll combines the sunny flavours of avocado and crab.
[video] =>
[search] => california style hand roll an american invention thi sushi combine the sunny flavour of avocado and crab || [10485]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-04-12 11:58:25
[id_modif] => 93
[ponderation] => 1.0
)
)
[pub] =>
[nom_element] => Crab and sweetcorn chowder
[id_type_commentaire] => 1
[id_element] => 16431
)