About this recipe:This soup is the perfect comfort food for the winter. Potato, bacon and crab are simmered together in a creamy corn soup base. Enjoy with crusty bread rolls.
1 maris piper potato, peeled and cubed
5 rashers streaky bacon, diced
1/2 onion, chopped
1 (170g) tin crab meat, drained
1/2 teaspoon dried parsley flakes
5 tablespoons plain flour
4 tablespoons dry white wine
1 cube chicken stock
1 (418g) tin creamed-style corn
salt and pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Wrap potato cubes in cling film and microwave for 30 seconds. Set aside.
In a frying pan, cook bacon over medium heat until heated through and add onions. Cook and stir until onions are translucent. Stir in crab and parsley. Set aside.
Meanwhile, melt butter in a large stock pot over low heat. Mix in flour until mixture becomes creamy and takes on a egg shell colour. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken stock cube in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
When the mixture is creamy and hot, stir in bacon mixture, potatoes and corn. Season with salt and pepper to taste and simmer for 10 minutes.
Other serving suggestions
For a creamy curry variation, add 2 tablespoons curry powder after adding the wine to the flour mixture and substitute cooked, cubed chicken for the bacon.