Cornish Crab Chowder
INGREDIENTS
Serves 4-8
250g Trewithen Dairy Salted Butter
2 Leeks, finely diced
750g Potato, peeled and diced
1 tbsp Seaweed
75ml Vermouth
100g Peas
100g Sweetcorn
500ml Trewithen Dairy Whole Milk
500ml Trewithen Dairy Double Cream
1 Large Pinch of Saffron
1 Large Crab or 400g Crab Meat
6 Scallops
250g Fillet of Smoked Haddock
1 tbsp Chopped Parsley
1 tbsp Chopped Dill
Pinch of Sea Salt
METHOD
- Infuse your cream by adding your saffron into it and shaking well. Then leave for a couple of hours or overnight in the fridge to absorb colour and flavour.
- If using a whole cooked crab, please refer to our step by step guide below.
- Dice your Trewithen Dairy Salted Butter and melt in a large pan. Add leeks potato and seaweed and soften on a low heat.
- After 8-10 minutes add in your vermouth and increase the heat. Flambé to burn off the alcohol and then add in your peas, sweetcorn, milk and infused cream.
- Reduce the heat again and bring slowly back up to a boil, adding in your diced scallop meat and white fish to cook for a further 5-6 minutes.
- Blitz your chowder with a stick blender until it’s smoother but keep some texture and lumps for body.
- Top with a generous portion of crab meat and sprinkle with fresh herbs.
