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Available for over a year

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.