• Toff chef

Toff's crab and corn chowder


So we thought we'd share one of our delicious recipes with all of you again. This crab chowder is perfect after a crisp Sunday walk, perfect for a frosty winters day and can also be enjoyed with a glass of oyster bay on a summers evening. Its so easy to make, and really versatile too! Why not sear a piece of Dorset's finest fish and use this chowder as a fabulous accompaniment. Wild Sea bass works so well with this chowder and will really wow your guests.

For the base

50 g Butter

1 Medium onions, peeled and roughly chopped

2 Cloves garlic, peeled and crushed

350 g Sweetcorn niblets

1 Red peppers, seeded and roughly chopped

Few sprigs of thyme, chopped


1 Chilli, seeded and roughly chopped

1 tbls Tomato puree

750 ml Vegetable stock ( can use veg stock cube)

100g Brown crab meat

For the garnish

50 g Butter

1 Onions,peeled and finely chopped

1 Red peppers, seeded diced

300 g Potato, diced

250 g Sweetcorn niblets

Thyme leaves

750 ml Vegetable stock

Parsley, chopped

Dash of double cream to finish

white crab meat

For the base

Make the base by sweating the vegetables (slowly cook, without colouring the vegetables) in the butter, add the stock and simmer for 10 minutes until the vegetables have completely softened.

Add the brown crab meat simmer for another 5 minutes then liquidise.

For the garnish

Sweat the vegetables and thyme in the butter for the garnish, add the base and the remaining stock. and Simmer for 10 minutes. Add the cream, crab meat and parsley. Season to taste. the chowder should have the consistency of double cream, made hearty and given body with all the added garnishes.

Serve with crusty bread and enjoy!

Happy cooking Toff x


Lovingly cooked up by Toff chef Est.2013