Crab and Corn Chowder (Dairy Free)

What makes a chowder so good is when it is creamy and chock full of potatoes. Dairy-Free Crab and Corn Chowder nixes heavy cream and instead gets its creaminess from coconut milk and pureed corn and potatoes.

One of the ironies of the Filipino culture is how the concept of family is both highly revered and loosely defined. Growing up in a household where everyone is family, every eligible grown up is a Tita or Tito (aunt or uncle), regardless if we are truly related or not. Western labels like “second cousin twice removed,” are considered unnecessary details. Simply put, family is family.

Yesterday, I found myself trying to figure out how exactly to describe how I was related to my second cousin’s daughter and quickly gave up. I’ll just call her my niece – but what is even more interesting to me is that I discovered that we share an unusual middle name! I’m not sure how I never knew that until now, but when you have a unique name (or in my case unique first and middle names!), you pay attention.

In case you are wondering, my middle name is Maryse. I’d love to know if you have met any others.

Speaking of relatives and names, I’ve been thinking of another set of cousins lately. Dungeness crabs are finally in season here in the Bay Area – quite late by normal standards, but very welcome. It’s the only crab variety my children have really known, and I found myself telling my son all about the blue crabs back east, how we would feast on large crab boils and settle at the table with clean hands and dipping sauces and how sweet and delicious it was.

By comparison, Dungeness crabs are their monster tall cousins, kind of like those distant relatives that make you wonder: how are we even related?

Anyway, Crab and Corn Chowder seemed appropriate for these chilly spring evenings, and I made one that reminded me of the creamy chowders I grew up with, but without the guilt of heavy cream. This Dairy-Free Crab and Corn Chowder is instead chock full of potatoes, sweet potatoes, yellow squash and sweet corn, with just a touch of coconut milk. I made enough for a crowd – or for all those distant relatives, you know, just in case they decided to visit.

HOW TO MAKE CRAB AND CORN CHOWDER DAIRY FREE

What’s the trick to making this creamy chowder dairy-free? Starch from the potatoes, a cornstarch slurry, and a touch of coconut milk makes this crab and corn chowder dairy-free.

MORE HEARTY SOUP RECIPES

Thai-Style Crab & Corn Chowder
Lobster Corn Chowder
Roasted Cauliflower and Sweet Potato Chowder
Instant Pot Beef Nilaga (Filipino Beef and Vegetable Soup)
Roasted Tomato, Garlic, and Herb Soup

MORE DAIRY FREE RECIPES

Spiced Butternut Squash Lentil Soup
Almond Butter Oatmeal Cookies
Sun-dried Tomato and Thyme Vegan Scones
Dairy Free Mango Coconut Ice Cream
Avocado Corn Tomato Salad

Crab and Corn Chowder (Dairy Free)

Part of what makes a chowder so good is when it is creamy and chock full of potatoes. This version of Crab and Corn Chowder nixes heavy cream and is a delicious dairy free alternative, getting its creaminess from coconut milk and pureed corn and potatoes.

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Course Soup

Cuisine American, Pescetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Calories 364kcal

Author Liren Baker

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 large yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 4 ears of corn kernels removed, divided
• ▢ 4 russet potatoes peeled and diced, divided
• ▢ 1 15 oz can light coconut milk
• ▢ 2 cups clam stock
• ▢ 2 cups chicken stock
• ▢ kosher salt
• ▢ freshly ground black pepper
• ▢ 2 tablespoons cornstarch
• ▢ 1/4 cup water
• ▢ 1 sweet potato peeled and diced
• ▢ 4 yellow squash diced
• ▢ 1 bay leaf
• ▢ 1 teaspoon thyme
• ▢ 1 1/2-2 lbs cooked crab meat preferably Dungeness

COOK MODEPrevent your screen from going dark

Instructions

• In a large pot or Dutch oven heat the olive oil over medium heat. Stir in the onion and garlic, and cook for about 2 minutes, or until the onion is translucent. Stir in about half of the corn kernels and half of the potatoes, followed by the coconut milk, clam stock, and chicken stock and bring to a boil over medium heat. Let it cook for about 5 minutes, or until the potatoes are fork tender, then use an immersion blender to blend the soup until creamy. You can also use a blender, working in batches – blend for a few seconds on low speed, taking care to hold cover down with a towel to prevent any spills with the hot liquid. The soup should still have some body, and not be too smooth. Return the soup to the saucepan.
• Season the soup with salt and pepper, to taste. Make a slurry by whisking the corn starch and water in a small bowl until smooth, then whisk into the soup. Bring to a boil, then add the remaining potatoes and corn kernels, along with the sweet potato and yellow squash. Return the soup to a boil, then lower to a simmer. Stir in the bay leaf and thyme. Cook until the potatoes are fork tender, about 10 minutes, stirring periodically.
• Add the crab meat and stir until it is just heated through. Ladle the soup into bowls and enjoy immediately.

Notes

Make it Pescatarian: The one ingredient that keeps this from being fully pescatarian is the chicken stock. Feel free to substitute with more clam stock or vegetable stock. My favorite option is Better than Bouillon's Vegetarian No Chicken Base.

Crab Meat: I used Dungeness crab in this recipe, but blue crab will work nicely, too. To make prep simpler, you can check with your fish monger for pre-shelled crab.

Nutrition

Calories: 364kcal | Carbohydrates: 51g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 112mg | Sodium: 802mg | Potassium: 1624mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3546IU | Vitamin C: 52mg | Calcium: 186mg | Iron: 6mg

Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante