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Crab and sweetcorn chowder with cornmeal muffins
Serves 4 Starters and mains
Ingredients
- 600-700g corn on the cob
- 2tsp sea salt flakes
- 3tbsp extra virgin olive oil
- 200g onions, finely chopped
- 1 bay leaf
- 2 lemon thyme sprigs, plus 1 sprig for serving
- 2 garlic cloves, finely grated
- 2tbsp Cointreau
- 700ml crab stock, fish or vegetable stock
- 6tbsp double cream, plus extra for serving
- white and brown crab meat from 2 x 500g cooked crabs, reserving the meat from 2 of the claws to serve
For the mini cornmeal muffins
- 1tbsp ghee, plus extra for greasing the moulds
- 3 spring onions, trimmed and finely chopped
- 1 green jalapeño chilli, deseeded and finely chopped
- 1tbsp finely chopped sun-dried tomatoes (drained if in oil and patted with kitchen paper)
- 40g fine cornmeal
- 40g self-raising flour
- 1⁄2tsp baking powder
- 10g finely grated strong Cheddar
- 4tbsp full-fat milk
- 2tbsp sour cream
- 1 egg yolk
You will need
- 12-hole mini muffin tin
Method
Find the recipe for crab stock here and advice on how to cook and prepare a crab here.
Put the corn into a large pan with the sea salt flakes and cover with boiling water. Bring back to the boil and simmer for around 7 minutes until tender. Drain and refresh under cold water. Slice the kernels off the cobs in shards and set a few aside for serving, reserving the bulk for the soup.
Heat the oil in a saucepan and sweat the onions for around 5 minutes on a medium heat without browning. Add the herbs and garlic, stir and add the Cointreau, stock and corn kernels. Bring to the boil and simmer for 8 minutes.
Strain the mixture through a sieve set over a bowl to collect the liquid and put the solids into a powerful liquidiser with a ladleful of the liquid. Whizz to a smooth purée, then add more liquid and whizz again. Pour into a pan with the rest of the liquid and stir in the cream, heat again, then turn off the heat while you make the mini muffins.
Before adding the crab to heat
up in the soup for serving, make
the muffins. Preheat the oven
to 220C/425F/Gas 7. Grease a 12-hole mini muffin tin with
melted ghee. Put the 1tbsp of
ghee in a small pan and add the
onions and chilli and cook for a few minutes on a medium heat
without colouring. Remove to a plate to cool and add the
sun-dried tomatoes.
Put the dry ingredients into a bowl with a pinch of salt and mix with a fork. Put the milk, sour cream and egg yolk in a bowl and whisk with a fork. Add the onion mixture and mix. Add to the dry ingredients and mix with a knife until just coming together without overmixing. Spoon an even amount of the mixture into the greased muffin tin and bake for 10-12 minutes until cooked and just golden. Leave for 2 minutes before tipping out. The muffins are best served in the soup fresh and hot from the oven.
When ready to serve, fold the crab meat into the soup. Make sure everything is hot and season with a few salt flakes to taste. Ladle into bowls and top each serving with 3 muffins, the crab claws, cut into large pieces, and the reserved sweetcorn kernel shards. Heat a little extra double cream and spoon around the muffins. Serve immediately.
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