This crab chowder recipe is extremely simple to prepare. You can also use the same recipe to make a curry by adding 2 tablespoons curry powder after adding the wine to the flour mixture, and substituting cooked, cubed chicken for the bacon.
1 potato, peeled and cubed
5 slices bacon, diced
1/2 onion, chopped
1 (170g) tin crab meat, drained
1/2 teaspoon dried parsley
2 tablespoons butter
1/3 cup plain flour
1/4 cup dry white wine
1 chicken stock cube
1 1/2 cups (375ml) milk
1 (420g) tin creamed corn
salt and pepper to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Wrap potato cubes in cling wrap and microwave for 30 seconds. Set aside.
In a frypan cook bacon over medium heat until heated through and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley. Set aside.
Meanwhile melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell colour. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken stock cube in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
When the mixture is creamy and hot stir in bacon mixture, cubed potatoes and creamed corn. Season with salt and pepper to taste and simmer for 10 minutes.
For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.