Cornish Crab Chowder is a traditional English recipe (originating in Cornwall) for classic soup dish of crab, haddock and scollops, peas, sweetcorn leeks and potatoes in a milk, cream and vermouth base flavoured with seaweed and herbs. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Crab Chowder.
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Ingredients:
250g Salted Butter
2 Leeks, finely diced
750g Potatoes, peeled and diced
1 tbsp dried Seaweed (laver, sea lettuce, dulse), crumbled
75ml Vermouth
100g Peas
100g Sweetcorn
500ml Whole Milk
500ml Double Cream
1 generous Pinch of Saffron
1 Large Crab (or 400g Crab Meat)
6 Scallops
250g Fillet of Smoked Haddock (not the dyed yellow kind!)
1 tbsp Parsley, finely chopped
1 tbsp Dill, chopped
Pinch of Sea Salt
Method:
Add the saffron to the cream and stir well to combine. Set aside in the refrigerator for 2 hours (or over night) so allow the saffron to infuse into the milk.
If using a whole crab, remove the top and take out the meat. Also extract any meat from the claws and legs.
Reduce the heat and slowly return to a boil, adding in the diced scallop meat and smoked haddock. Cook for 5-6 minutes then take off the heat. Blitz lightly with a stick blender until smoother and thick (but keep some lumps for texture).
Top with a generous portion of crab meat, sprinkle with the fresh herbs and serve.