Nevens crab sweetcorn chowder
Ingredients
- 25g butter
- 1 small onion, diced
- 1 small leek, diced
- 50g smoked streaky bacon, diced
- 2 tsp chopped fresh thyme
- 300ml dry white wine
- 600ml fish or vegetable stock
- 2 large potatoes, diced
- 200g sweetcorn
- 2 tsp cornflour
- 300ml cream
- 1 tbsp chopped fresh flat-leaf parsley
- 400g cooked Irish Crab Meat
- Sea salt and freshly ground black pepper
- Wheaten bread, to serve
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