Crab chowder

Crab chowder

Ingredients

30 g butter

100 g Coles Brand Streaky Bacon, sliced

1 brown onion, finely chopped

250 g desiree potatoes, peeled, cut into 1cm cubes

¼ cup plain flour

1 l Massel salt reduced chicken style liquid stock, heated

460 g Antarctic king crab, meat picked, cut into chunks, from the deli (see Notes)

120 g bag Coles Australian Baby Kale, coarsely chopped

2 cups frozen Peas, Corn and Capsicum

Directions

Step 1

Heat butter in a large saucepan over medium heat. Cook bacon, onion and potato, stirring, for 5 mins or until golden. Add the flour and cook, stirring to coat well, for 1 min. Season.

Step 2

Slowly add the stock and bring to the boil. Reduce heat and simmer for 3–4 mins or until potato is tender. Stir in the crab meat, kale and vegetable mix. Cook for 2 mins or until hot. Ladle among bowls.