New England Style Crab and Bacon Chowder

a) Return the saucepan to medium heat. Add the butter (see pantry for amount) and warm until melted.

b) Once the butter is melted, add the onion and whole thyme sprigs, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

c) Meanwhile, halve the salad potatoes (no need to peel).

d) Peel and grate the garlic (or use a garlic press).

a) Once the onion is softened, add the garlic, chicken stock paste and water (see pantry for amount) to the saucepan and bring to the boil.

b) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

c) Meanwhile, finely chop the chives (use scissors if easier) and quarter the lemon.

a) If you don't have a toaster, preheat your grill to high. Halve the ciabatta.

b) Toast the ciabatta in your toaster until golden. Alternatively, grill until golden, 2-3 mins.

a) Carefully remove the thyme stalks from the pan.

b) If you have a blender, pour half the soup mixture into it and blend until smooth, then return the blended mixture to the large saucepan.