Dee’s Corn and Crab Chowder in Spicy Coconut Broth
This is a satisfying treat for cool nights. You can make it as spicy or as sweet as you like. If you don’t like the taste of curry, simply use a seeded chile for spicy flavor instead!
This chowder takes only about 30 minutes to prepare once all your ingredients are assembled.
What you’ll need:
3 ears fresh sweet corn, shucked
8 ounces freshly picked crab meat (or canned works just fine)
1 clove garlic, finely minced or pressed
1 large shallot, finely minced
3 cups full fat coconut milk
3 cups rich seafood or chicken stock
6 to 8 small Yukon Gold or Dutch white potatoes, halved or quartered to bite-size
1 to 3 Tablespoons curry paste (hot or mild, according to taste)
OR ½ Thai or Serrano chile, seeded (do not chop or mince)
Olive oil and butter for frying, about 1 Tablespoon
Salt and white pepper to taste
Fresh cilantro leaves
- Shuck and wash corn to remove all silk. Cut corn from cobs and save cobs. Set corn aside.
- Pick crab and remove any shells or cartilage. Set aside.
- Sauté shallot and garlic in olive oil and butter until shallots are translucent.
- Pour in coconut milk and stock. Add curry paste, if using and incorporate into broth mixture. Break corn cobs in half and add to broth. Bring to a slow, rolling boil and cook for 10 minutes.
- Add potatoes and chile (if not using curry) and cook until potatoes are soft, about 10 minutes more. When potatoes are cooked, remove corn cobs from soup and discard.
- Add corn kernels and cook for 2 minutes.
- Remove from heat and add crabmeat. Season to taste with salt and freshly ground white pepper.
Ladle into soup bowls and serve topped with cilantro leaves.