Potato And Crab Chowder - cooking recipe

Ingredients

None None Potato and Crab Chowder
1 tbsp olive oil
1 tbsp butter
2 None potatoes, peeled, finely chopped
1 None onion, finely chopped
2 stalks celery, finely chopped
1 None zucchini, finely chopped
1 None red pepper, seeded, chopped
3/4 cup canned corn, drained
2 cloves garlic, minced
2 cups chicken or seafood stock
2 None bread rolls, sliced
2 oz Parmesan cheese, grated
2 tbsp cornstarch
3 cups milk
1 (7 oz) can crabmeat, drained

Preparation

Preheat broiler. Line a baking tray with parchment paper.
Heat oil and butter together in a large saucepan over high heat. Saute vegetables and garlic for 2-3 mins, until onion is tender. Add stock and simmer for 10-12 mins, until potato is tender.
Meanwhile, to make the cheesy croutons, arrange bread on prepared tray. Sprinkle with Parmesan and broil for 4-5 mins, until golden and crisp.
Whisk together cornstarch with a little milk then mix into remaining milk. Whisk into soup. Bring to a boil, stirring, then reduce heat to low and simmer for 3 mins. Top with crabmeat and black pepper. Garnish with croutons.