Neven’s Crab, Mead and Sweetcorn Chowder

Inspired by Neven Maguire'sCrab and Corn Chowder, we swapped out white wine for our Atlantic Dry White Port Barrel Aged Mead.


  • 25g butter
  • 1 small onion, diced
  • 1 small leek, diced
  • 50g smoked streaky bacon, diced
  • 2 tsp chopped fresh or dried thyme
  • 150ml Atlantic Dry White Port Barrel Aged Mead 
  • 750ml fish or vegetable stock
  • 2 large potatoes, diced
  • 200g sweetcorn, tinned or frozen
  • 2 tsp cornflour
  • 300ml cream
  • 1 tbsp chopped fresh flat-leaf parsley (optional)
  • 400g cooked Irish Crab Meat
  • sea salt and freshly ground black pepper
  • brown bread, to serve


  • Heat a heavy-based pan. Melt the butter and add the onion, leek, bacon and thyme. Cook for 10 minutes, stirring occasionally, until softened but not coloured.
  • Pour in the mead and allow it to bubble down, then pour in the stock and bring to a gentle simmer. Add the potatoes to the stock mixture and simmer for another 8–10 minutes, until tender. Add in the sweetcorn and stir through.
  • Mix the cornflour in a small bowl with a little water, then stir it into the soup.  Simmer for 1 minute, until thickened, then stir in the cream. Add the parsley and the crab meat, then season to taste. Allow to warm through, stirring occasionally.
  • Ladel the chowder into warmed bowls to serve along with brown bread.

Rich and peppery with a spicy depth, we think this dish is perfection, but that could just be us fishing for compliments..

Neven Maguire