Don’t forget to remove the shell!

A comforting hearty soup for cold winter days – you can watch me make this on You Tube

Put the crab shell in to this chowder after adding all the flesh to get maximum flavour.

I get bacon from Greenfield pork (www.greenfieldpork.co.uk) – they also did a fabulous hog roast for a big party I gave.

I didn’t have any milk so added 2 heaped tablespoons of skimmed milk powder.

If you prefer a chunkier soup, put aside some drained spoonfuls of the cooked mix while liquidising and then return and stir through.

A dash of cream can make this soup even more luxurious – but certainly isn’t essential.

These quantities made over 3 pints/nearly 2 litres of soup

You can find the bread recipe at: https://www.dropbox.com/s/jryv9ozhile7lsg/170119%20BB%20recipe%20basic%20bread.doc?dl=0

And the Chowder recipe is at:

https://www.dropbox.com/s/8qvxm0czywjy4tk/170119%20BB%20recipe%20crab%20and%20sweetcorn%20chowder.doc?dl=0

 

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

penny@bakingblind.com

Chowder and mini loaves for 2

Chowder and mini loaves for 2

img_20170106_130030365

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s