Sweetcorn crab chowder

Method

1. Melt the butter in a wide saucepan over a low heat, add the onion, celery and bacon and fry for about 5 minutes or until soft.
2. Add the potatoes and stir to prevent them from sticking. Remove the leaves and fine hairs from the corn cobs. slice down the length of each cob with a sharp knife, to remove the kernels. Mix into the potatoes and cook for 2 minutes.
3. Stir in the flour, cook for a minute, then stir in the wine, cream and milk. Boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the potato is soft.
4. While the soup is cooking, gently pick through the crab meat, removing any small pieces of shell. Once the potatoes are cooked, stir the crab meat and parsley into the soup and remove from the heat. add the lemon juice, to taste, and season to taste. serve with crusty bread, if you like.