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Creamy Crab & Corn Chowder
Serve with Cajun French Bread. |
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2 x tablespoons Butter
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1 x large Onion, diced
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400g x can Corn Kernels - drained
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500ml x Cream
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500ml x Milk
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1 x packet Creamy Crab & Corn Chowder
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300g x Surimi crabmeat - flaked
Melt the butter in a large pot and sweat (cook on low) the onions until clear. Add the Creamy Crab & Corn Chowder packet and cook for 2 mins. Add the corn, milk and cream. Bring to the boil stirring. Simmer for 5-10 mins and then add the crabmeat. Heat and serve with Cajun French Bread on the side.
Serves 6
Creamy Chicken & Corn Chowder
Make the recipe exactly the same as above, but instead of using the crabmeat, put in 300g - 500g diced cooked chicken breast. Delicious!
Cajun French Bread
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2 x level teaspoons Cajun & Wild Onion Dip Mix
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125g x butter (soften)
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1 x whole French Stick
Mix together the Cajun & Wild Onion Dip Mix with the butter. Cut slices into your french stick (not all the way through) and butter both sides. Wrap in tin foil. Heat oven to 180c and cook for 10 - 15 mins.
Products used in this awesome recipe...
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Cajun & Wild Onion Dip Mix This dip has a bit of a kick to it but the flavours are awesome! |
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Creamy Crab & Corn Chowder So quick to make! |
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