Neven’s Crab, Mead and Sweetcorn ChowderInspired by Neven Maguire's deliciously filling Crab and Corn Chowder recipe, we have swapped out the dry white wine for our Atlantic Dry White Port Barrel Aged Mead. Rich and peppery with a spicy depth, we think this dish is perfection, but that could just be us fishing for compliments..
- 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.Neven Maguire