zoom Chunky crab chowder  with jacket chips

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    Chunky crab chowder with jacket chips

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    Chunky crab chowder with jacket chips

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    4 large baking potatoes
    3 tbsp mild olive oil or
    vegetable oil
    1 tsp ground paprika
    ½ tsp celery salt
    100g streaky bacon, diced
    1 medium fennel, finely chopped
    400g can chopped tomatoes with olive oil
    and garlic
    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. 

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