#62 Crab and corn chowder with chilli oil

I based this soup on a recipe I found in the “Le Caprice” cookbook, by AA Gill.

To make the soup base:
2 tbsp oil
1 small onion, chopped
1 clove garlic, chopped
½ yellow pepper, chopped
200 g potato, peeled and chopped
100 g frozen sweet corn
2 tbsp chopped tomatoes, from a can
1.5l chicken stock
6 tbsp single cream

To finish the soup:
2 tbsp butter
1 small red onion, finely chopped
½ red pepper, chopped
100 g frozen sweet corn
150ml chicken stock
a can of white crab meat
2 tbsp single cream to decorate

To make Chilli oil
2 dried red chillies
3 tbsp oil

Make the chilli oil a few days ahead. Soak the dried chillies in warm oil and leave in a sealed jar for a least a day.

In a deep pan, heat the oil and sauté the onion for 5 minutes.
Add the pepper and garlic and cook for another ½ minute.
Add the corn, potatoes and tomatoes, cover with chicken stock and cook on medium heat for about 20 minutes.
Allow to cool for a bit, add the cream and liquidise until smooth.
Strain the soup base through a fine mesh and set aside.

In a smaller pan, heat the butter and cook onion and pepper for 5 minutes.
Add the corn and chicken stock and keep on medium heat for another 5 minutes.
Add the crab meat and take the pan off the heat.

To serve, ladle some soup base in a bowl and top with 2 tbsp of the vegetables and crab mixture. Decorate with cream and chilli oil.