Delicious, hearty winter dish.
- Crabmeat - 100 g (0.2 lbs)
- Canned Creamed Sweetcorn, Drained - 425 g (0.9 lbs)
- Water - 600 ml (20.3 oz)
- Salt - to taste
- White Pepper - ½ tsp
- Cornflour - 2 tsp
- Egg - 1
- Chopped Tarragon - 1-2 tbs
- Butter - 2 tbs
- Potato - 200 g (0.4 lbs)
- Carrot - 200 g (0.4 lbs)
- Celery Stick - 1
- Onion - 1
- Boiling Water - 300 ml (10.1 oz)
- Salt And Pepper - to taste
- Smoked Cod Fillet - 350 g (0.8 lbs)
- Milk - 300 ml (10.1 oz)
If using frozen crabmeat, blanch the flesh in boiling water for 30 seconds. Remove with a slotted spoon and set aside.
Place the crab and sweetcorn into a saucepan, add water and bring it to a boil. Simmer for 2 minutes. Season with salt and pepper.
Dissolve the cornflour in 2 tbs water. Stir in the soup gradually, and keep on stirring until the soup has thickened.
Stir in the egg quickly. Optionally, sprinkle with tarragon.
Place the butter in a saucepan. Add finely chopped onion and celery, and simmer for about 5 minutes.
Add the potatoes, carrots, water, salt and pepper. Bring to the boil, then simmer for 10 minutes, until the vegetables are soft.
Add the fish to the chowder and cook for another 10 minutes.
Pour in the milk and stir a little.
Also known as: Smoked Fish Soup