This was inspired by a recipe in Olive Magazine but because we couldn’t be bothered finding string and didn’t read the recipe too closely it was made a little differently. We always thought chowder had to be really rich and creamy which isn’t really our cup of tea so when this recipe with a clear broth and then just a dollop of sour cream on top came along we had to try it! The result was vibrant, fresh yet still comforting because of the sour cream and the avocado slices on top. We made a simple white loaf packed with olive oil (based on our bread recipe) to have with this and it went perfectly. This also has to be one of the easiest meals – in 30 minutes you’ll have a pretty impressive bowl of food on the table!
- 1 tbsp olive oil
- One small white onion/half an onion, finely chopped
- 1 large baking potato, peeled and diced into small cubes
- 2 spring onions, sliced
- A bunch of coriander, stalks sliced and leaves roughly chopped
- 1 stick of celery, finely sliced
- 1-2 pints of chicken stock
- 1 large tin of sweetcorn, drained
- 1 tin of white crab meat, drained
- 1 avocado, cut into thick strips
- 1 red chilli, thinly sliced
- Soured cream
- 1 lime, cut into wedges
Heat the olive oil in a saucepan over a medium heat and when hot add the onion, potato, spring onions, coriander stalks and celery. Cook this together for about 1-2 minutes and then pour over the stock. Simmer for around 15-20 minutes or until the potato is tender. Add in the sweetcorn and the crab meat, stir through to heat and then add in half of the chopped coriander leaves. Spoon into bowls and serve with the sour cream, chilli slices, avocado, lime wedges and the rest of the coriander sprinkled on top.
We’re loving South American flavours at the moment, especially lime and chilli. This was so fresh and warming and definitely takes less than half an hour – perfect for perking you up after a hard day at work!