Crab and Corn Chowder from Le Caprice by AA Gill and Mark Hix

Ingredients

• ½ small red pepper, seeded and finely chopped
• 1 medium potato, peeled and cut into ½-cm dice
• 250 ml Vegetable Stock
• 5 g parsley, washed and finely chopped
• 60 ml double cream
• 90 g freshly picked white crabmeat
• salt
• freshly ground black pepper
• 1 1/2 ltrs Vegetable Stock
• 90 g fresh brown crabmeat
• 1 small chilli, seeded and chopped
• 1 tsp tomato purée
• 100 g canned sweetcorn kernels
• ½ small red pepper, seeded and roughly chopped
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 30 g butter