New England Style Crab and Bacon Chowder
Serves 2 | with Sweetcorn and Toasted Ciabatta
Cosy up this autumn with dishes designed to warm you up from the inside out, such as this New England Style Crab and Bacon Chowder.
Chowder is a beloved New England dish with deep colonial roots and a rich maritime tradition, utilising the region's abundant seafood and potatoes. Enjoyed for centuries, it's a comforting and flavourful taste of the New England coast in every bowl. Our creamy crab chowder is rich, hearty and filling, with pops of sweet and salty from the sweetcorn and bacon.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
90 grams
British Smoked Bacon Lardons
1 unit(s)
Onion
1 bunch(es)
Thyme
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
15 grams
Chicken Stock Paste
1 bunch(es)
Chives
1 unit(s)
Lemon
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
100 grams
Orkney Crab Meat
(Contains Crustaceans)
160 grams
Sweetcorn
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
20 grams
Butter
500 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, halve, peel and chop the onion into small pieces.
d) Once the bacon is cooked, pop into a small bowl and set aside for now.
a) Return the saucepan to medium heat. Add the butter (see pantry for amount) and warm until melted.
b) Once the butter is melted, add the onion and whole thyme sprigs, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
c) Meanwhile, halve the salad potatoes (no need to peel).
d) Peel and grate the garlic (or use a garlic press).
a) Once the onion is softened, add the garlic, chicken stock paste and water (see pantry for amount) to the saucepan and bring to the boil.
b) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
c) Meanwhile, finely chop the chives (use scissors if easier) and quarter the lemon.
a) If you don't have a toaster, preheat your grill to high. Halve the ciabatta.
b) Toast the ciabatta in your toaster until golden. Alternatively, grill until golden, 2-3 mins.
a) Carefully remove the thyme stalks from the pan.
b) If you have a blender, pour half the soup mixture into it and blend until smooth, then return the blended mixture to the large saucepan.
a) Add the crab, cooked bacon, sweetcorn (no need to drain), creme fraiche and three quarters of the chives to the saucepan and stir to combine.
b) Halve the ciabatta, then cut diagonally into triangles. Pop onto 2 side plates.
c) Divide the chowder between your serving bowls and sprinkle over the remaining chives.
d) Serve with the lemon wedges for squeezing over to finish.
Enjoy!
