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500 Soups by Susannah Blake
This rich, spicy chowder may be incredibly simple and quick to make, but it tastes like a sophisticated treat.
Serves 4


• 1 tbsp. sunflower oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 red chill, seeded and chopped
• 2 potatoes, diced
• 1 red bell pepper, seeded and finely diced
• 2 1/2 cups fish, vegetable, or chicken stock
• 2 1/2 cups milk
• Two 6-oz. cans crabmeat, drained
• 12-oz. can corn kernels, drained
• Salt and ground black pepper
• 2 tbsp. chopped fresh parsley

Heat the oil in a large saucepan. Add the onion, garlic, and chili, and cook gently for 4 minutes. Stir in the potatoes, pepper, and stock, and bring to a boil. Reduce the heat, cover, and simmer for about 5 minutes, until the potatoes are tender.

Process half the soup until smooth in a food processor or blender. Add the milk, crabmeat, and corn to the pan, and heat through. Then return the pureed soup to the pan. Add salt and pepper to taste. Stir in the parsley and serve.

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