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Chunky crab chowder with jacket chips
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4 large baking potatoes
3 tbsp mild olive oil or
1 tsp ground paprika
½ tsp celery salt
100g streaky bacon, diced
1 medium fennel, finely chopped
400g can chopped tomatoes with olive oil
400g celeriac, peeled and cut into 1cm dice
2 tsp medium curry spice paste, such as tikka masala
2 x 120g packs Seafood & Eat It Cornish Dressed Crab
3 tbsp chopped parsley
1. Preheat the oven to 200°C, gas mark 6. Cut the potatoes lengthways into 1.5cm thick slices. Cut the slices into thick chips. Pour 2 tablespoons of the oil into a roasting tin and heat in the oven for 5 minutes. Add the potatoes to the tin and sprinkle with the paprika and celery salt. Toss the ingredients together and bake for about 1 hour or until golden.
2. While cooking, heat the remaining oil in a large saucepan and gently fry the bacon and fennel for 6-8 minutes until lightly browned. Stir in the tomatoes, celeriac and curry paste. Refill the tomato can with water and tip into the pan. Bring to a gentle simmer, cover with a lid and cook for 25-30 minutes, stirring occasionally until the vegetables are very tender.
3. Scoop the brown crab meat and half the white meat into the chowder and stir well to mix. Add a dash more water if the chowder has over-thickened and heat through for 2 minutes. Ladle into warmed bowls. Scatter the parsley and remaining white crab meat on top and serve with the chips.
Typical values per serving:
This recipe was first published in November 2015.