Creamy Crab & Corn Chowder With Chilli Croutons

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped leek with a small pinch of salt and cook for 3-4 min or until slightly softened

Boil half a kettle

While the leek is softening, chop your potato[es] into small bite-sized cubes

Peel and finely slice (don't chop!) your garlic

Drain your sweetcorn

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Once the leek has slightly softened, add the chopped potato, sliced garlic and 2/3 of the drained sweetcorn (you'll use the rest later!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with a pinch of salt and give everything a good mix up

Cook for 2-3 min or until the garlic has slightly softened

Once slightly softened, add 380ml [500ml] [650ml] boiled water to the pan with your vegetable stock mix

Stir everything together and bring to the boil over a high heat

Once boiling reduce the heat to medium and cook, covered, for 10-12 min or until the potatoes are fork tender – this is your chowder base

While the chowder base is cooking, tear your ciabatta[s] into small bite-sized pieces and add them to a baking paper-lined baking tray with the remaining drained sweetcorn and chilli flakes (can't handle the heat? Go easy!)

Add a drizzle of olive oil and a pinch of salt and put the tray in the oven for 7-8 min or until crispy and golden – this is your chilli croutons & sweetcorn

Tip: Watch them like a hawk to make sure they don't burn!

Once the potatoes are fork tender, remove the pan from the heat and stir through your crème fraîche with half your crab meat (save the rest for later!)

Mix everything together until fully combined – this is your creamy crab & corn chowder