A true American classic is chowder and it really doesn’t get much better and healthier for the cold winter months. This dish is also very simple to prepare and cook.

Sweetcorn and Crab Chowder

Ingredients

• 1x tinned crab
• 1x sweetcorn
• two carrots, peeled and chopped
• one leek, chopped into small pieces
• one onion, chopped
• one potato, chopped
• 1-2L chicken stock
• creme fraiche / cream
• chives / dill

1. chop all ingredients, fry onion, garlic carrots for a few minutes and add a splash of chicken stock
2. add potato and leek and add most of the chicken stock, cook for 5-10 minutes
3. Turn down the heat; add crab and sweetcorn and cook for 2 minutes more
4. add cream and season well

I initially didn’t have a clue how to cook this vegetable, but a sweet potato turns out to make a fantastic soup. Here is my recipe:

Chicken and Sweet Potato Soup

1 tsbp of olive oil
Fresh Ginger
1 Onion
2 Cloves of Garlic
Chili powder (suit to your flavour)
2 Chicken Stock cubes
4 Sweet Potatoes
300g Chicken
200g Cauliflower
100ml milk
Salt and pepper

1. boil your chicken stock in approximately 1.5 litres of water
2. in another large pan, fry shredded ginger, onion, crushed garlic and chili powder until the onion starts to slightly brown; approximately 3-4 minutes
3. Add around 50ml of the chicken stock to create the base of your soup.
4. Add sweet potato (cut into cubes), chicken (cut into pieces) and cauliflower (cut into small pieces); then add the chicken stock to the pan.
5. Heat through for around 30-40 minutes.
6. Add 100ml milk
7. Season for flavour
8. Once finished, blend and then add back to pan… enjoy!