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Ingredients:
• 1 tbsp olive oil
• 1 onion finely chopped
• 1 celery stick trimmed and finely chopped
• 1 red chilli, deseeded and finely chopped
• Pinch Smoked paprika
• 600g floury potatoes, peeled and cut into small dice
• 1 tbsp plain flour
• 500ml semi skimmed milk
• 200g sweetcorn
• 170g white crab meat
• Flat leaf parsley

Method:
• 1 Heat the oil in a large pan. Add the onion, celery, chilli and paprika and cook gently for 2-3 mins.
• Stir through the potatoes and flour and cook for 1 min.
• Pour over the milk, it should just cover the potatoes, and continue to cook over a medium heat for 12-14 mins or until the potatoes are tender. Stir through the sweetcorn and allow to heat through.
• Pour half the soup into a large bowl and puree using a blender. Return the blended soup to the pan and stir through most of the crab meat. Reheat gently and season to taste.
• Serve in mugs or bowls, garnished with the remainder of the crab meat and the parsley leaves and chunks of bread on the side.